Roasted Pork Chops with Sweet Potatoes and Apples

Photo: James Ransom
Prep Time:
35 mins
Total Time:
55 mins


  • 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

  • cup apple-cider vinegar

  • ½ 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.

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