Roasted Pork Chops with Sweet Potatoes and Apples

Name: Roasted Pork Chops with Sweet Potatoes and Apples
Prep time: 35 min
Total time: 55 min
Ingredients: 4 bone-in pork chops, each about 1 inch thick (about 2 ½ pounds total); Coarse salt and freshly ground pepper; 1 tablespoon extra-virgin olive oil; 2 medium sweet potatoes, scrubbed and cut into ¼-inch-thick rounds; 1 large sweet onion, such as Vidalia, peeled and cut into ¼-inch-thick rounds; 0.333 cup apple-cider vinegar; 0.5 cup apple cider; 1 teaspoon caraway seeds; 2 apples, preferably Honeycrisp, thinly sliced, seeds removed

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By

Martha Stewart Editors

Updated on January 14, 2019

Prep Time:

35 mins

Total Time:

55 mins

Servings:

4

Ingredients

4 bone-in pork chops, each about 1 inch thick (about 2 ½ pounds total)
Coarse salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
2 medium sweet potatoes, scrubbed and cut into ¼-inch-thick rounds
1 large sweet onion, such as Vidalia, peeled and cut into ¼-inch-thick rounds
⅓ cup apple-cider vinegar
½ cup apple cider
1 teaspoon caraway seeds
2 apples, preferably Honeycrisp, thinly sliced, seeds removed

Directions

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.
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.