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Roasted Pork Chops with Sweet Potatoes and Apples

  • Prep:
  • Total Time:
  • Servings: 4

Photography: James Ransom

Source: Martha Stewart Living, February 2015


  • 4 bone-in pork chops, each about 1 inch thick (about 2 1/2 pounds total)
  • Coarse salt and freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 2 medium sweet potatoes, scrubbed and cut into 1/4-inch-thick rounds
  • 1 large sweet onion, such as Vidalia, peeled and cut into 1/4-inch-thick rounds
  • 1/3 cup apple-cider vinegar
  • 1/2 cup apple cider
  • 1 teaspoon caraway seeds
  • 2 apples, preferably Honeycrisp, thinly sliced, seeds removed


  1. Preheat oven to 375 degrees. Season pork with salt and pepper. Heat a large ovenproof skillet over medium-high heat; swirl in oil. Cook chops until golden brown, turning once, about 8 minutes. Transfer to a plate. Remove all but 2 tablespoons fat from skillet.

  2. Reduce heat to medium. Add potatoes and onion; season with salt. Cook until golden in spots, about 10 minutes. Add vinegar and cider. Cover and simmer, stirring a few times, until potatoes are tender, about 5 minutes. Sprinkle with caraway seeds. Return pork and juices to skillet; tuck apple slices between chops. Roast until a thermometer inserted into thickest part of chops (without touching bone) registers 138 degrees, about 10 minutes. Serve pork, vegetables, and apples with pan juices.

Reviews Add a comment

  • casualcooker
    19 FEB, 2015
    We're trying to avoid white potatoes (health issue) so I look for recipes using sweet potatoes. This is a winner!
  • muibj
    6 FEB, 2015
    why we need to pre heat the oven to 350? I couldnt find when we have to put chops or potato or else in the oven. Only cook in skillet over medium heat...from the direction part. correct me if im wrong