Active Time
10 minutes
Total Time
25 minutes
Sautéing is another fast way to make a meal, especially when the pan juices are turned into a sweet and savory sauce, as they are here. This comforting dish features an array of autumn ingredients—apples, fennel, and sweet potatoes—roasted in the oven to caramelize lightly and bring their sugars to the forefront. The sauce, which mingles apple cider with the meaty browned bits in the skillet, is sharpened with a bit of Dijon mustard to balance the sweetness.
Ingredients
Serves 4
Pork
Vegetables and Apples
Preparation
Step 1
1. Remove the pork from the refrigerator and let stand at room temperature while the oven preheats. Preheat the oven to 450°F. Place a large rimmed baking sheet in the oven and heat until very hot.
Step 2
2. To cook the vegetables and apples: In a large bowl, toss the sweet potatoes, apples, fennel, and rosemary with the olive oil to coat. Season with salt and pepper. Carefully remove the baking sheet from the oven and spread the vegetables and apples on it. Roast, turning the ingredients over halfway through, for about 15 minutes, or until the potatoes are nicely browned and tender.
Step 3
3. Meanwhile, cook the pork: Season the pork with salt and pepper. Heat a large heavy skillet over medium-high heat. Add the olive oil, then add the chops to the skillet and cook for about 5 minutes per side, or until golden brown and barely pink when pierced in the center with the tip of a small sharp knife. Transfer to a platter (reserving the oil in the skillet) and let stand for 5 minutes.
Step 4
4. Pour off all but 1 teaspoon of the oil from the skillet, leaving the brown bits in the pan. Return the pan to medium-low heat, add the apple cider, and bring to a simmer, scraping up the brown bits with a wooden spoon. Whisk in the mustard and simmer for about 2 minutes to reduce the liquid slightly. Remove from the heat and whisk in the butter to lightly thicken the sauce. Season to taste with salt and pepper.
Step 5
5. Divide the sweet potato mixture among four dinner plates. Place a pork chop alongside the vegetables on each plate. Drizzle with the pan sauce and serve.
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Reviews (66)
Back to TopFamily favorite.
jvanni
CT
1/6/2021
Delicious!! I substituted onion for fennel (just don’t like fennel) and added ground sage to the veggies and apples, also added a couple sprigs of Rosemary with the apple cider for the sauce and removed those before serving... definitely making again!
MegChloMom
Kansas City, MO
10/19/2020
Restaurant quality meal. So simple and so delicious!
Anonymous
Wilton, CT
9/14/2020
This came out great.
sloane4885
Brooklyn NY
5/10/2020
Such a wonderful, easy recipe! Our company loved it. Instead of the sweet potatoes, I used a small bag of whole little white potatoes and 1 lb. butternut squash cubed to just over an inch. Cooked at 425 for about 30 minutes. Perfection. I'm going to puree the leftover veg and add some chicken broth for a nice soup.
dmaxallen
Ashburnham, MA
11/24/2019
I am only going to review the pork and the sauce, as I didn't make the vegetables. I used an intact pork loin, instead of chops cut from the loin, and it, and the sauce, were fabulous. I used spiced cider from Trader Joe's, which had more seasoning than plain cider. I will make this again and again. Served it with roasted red potatoes and lemon glazed carrots and rutabagas, also from this site.
Anonymous
nowhere in particular
11/22/2019
This is so easy, sooo delicious, and perfect for fall. I used bone-in pork chops and cooked longer in a covered skillet. Also cooked the veggies a bit longer to be fork tender. Everyone cleaned their plates. I'll definitely make this again.
reanluro
Saco, ME
11/21/2019
I'm going to make this when my grandkids are here this weekend. I was raised on pork chops and this mustard sauce and veggie combo look really delicious. I would, however, say that the nutritional facts for this recipe are totally wrong. There is only 286 calories in one 7 oz. boneless pork chop along with 42 grams of protein. The vegetables and sauce in no way bring the calorie content up to 2,182, nor the protein content up to 236. If that were true we'd all weigh 300 lbs.
valkgoforth
Stockton, CA
11/14/2018
I haven't made this yet (but I was forced to submit a rating). I wanted to comment I think it would be delicious if one used boneless, skinless chicken breasts halves instead of pork chops (not that there's anything wrong with pork, but my tummy is sensitive!). Just a thought. Breasts should take about as much time to pan sear as the pork chops. I use a method I adapted from a Jaques Pepin recipe for cooking bone-in, skin on thighs; I rub the boneless/skinless breasts with a small amount of olive oil, then season with salt and freshly ground black pepper. I lay the breasts in a COLD non-stick skillet, then turn the heat on medium high. As soon as the breasts start to "sizzle," I put the lid on the skillet and reduce the heat to medium. Let cook about 5 minutes, then turn breasts over, replace lid, and cook another 5 minutes (adjust time based on size; "Frankenbreasts" [I've gotten some that weigh almost a pound] take about 7 minutes/side, whereas "normal" breasts [4-6 oz], about 4 minutes/side). When you remove the breasts from the skillet, proceed with the recipe as written. The breasts, when cooked this way, will be a lovely shade of brown and extremely juicy.
twirlygirly
Warwick, RI
11/14/2018
Delicious and simple! I worked with what I had in my kitchen at the time. I cut up 1 onion (no fennel because I also don't like it), added some sweet potatoes from a previous dinner, used honeycrisp apples and instead of cider, I used white wine (so yummy!). I also added in some sage with the rosemary for roasting. Will be making again! Might added some kale to the roast at the end to get greens.
Anonymous
Chicago, IL
7/19/2018
A really great weeknight dinner. The combination of the sweet potato, apple and fennel was do delicious. The pork with the sauce was super easy but tasted difficult.
laureng
Brooklyn, NY
2/6/2018
What a great quick and easy meal! So yummy!I hate anything that verges on licorice. So I used brussels sprouts instead of the fennel. Cut them in half, toss them in the olive oil and put them in 10 minutes before the other vegetables. One of these times, I'm going to sub butternut squash for the sweet potatoes.
bongo_chick
Los Angeles
1/28/2018
I will admit - I clicked on the recipe thing it was a one pan recipe, so yeah i guess the photo was slightly misleading? But prepping and cooking the chops on the stove times it up perfectly with the vegetables roasting in the oven, which for me took roughly 20-25 mins. Everyone loved the vegetables, and the sauce was really easy to make as well. Perfect for a quick but fancy weeknight dinner.
teojiay
Singapore
10/8/2017
A nice way to get the kids and myself to try a different veggie (fennel). Overall, a good recipe. I wasn't impressed with the Fuji apples, next time I will try Pink ladies or another type of apple.
murasakij
Chesapeake, VA
4/22/2017
My daughter made this and I loved all the flavors...even the fennel, which was milder than I expected. I loved how all the flavors meld together.It was wonderful and I will definitely make this myself!
debbehmer57
Illinois
4/7/2017
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