Mashed Sweet Potatoes, Pork Chops with Cider Gravy, Sautéed Apples and Onions

In a medium pot add sweet potatoes and cover with salted water. Bring to a boil, lower the heat and simmer until fork tender, 15 - 18 minutes.

Season chops with salt and pepper. Heat 1 tablespoon EVOO, a turn of the pan, in a large skillet over medium-high heat. Cook pork 5 minutes on the first side until deeply golden brown, turn and cook 3 - 4 minutes more with a loose foil tent over the pan. Remove cooked chops to a plate and cover to keep warm. Add another turn of the pan of EVOO, add the onions and apples. Season with salt, pepper and thyme and cook until just tender.

- 6 minutes. Douse with the juice of a lemon and remove onions and apples to a bowl, keep warm.

Add 2 tablespoons butter to the skillet, melt then whisk flour, cook 1 minute then whisk in cider and 1 cup of stock. Season the gravy with salt and pepper. Thicken 4 - 5 minutes over medium-low heat.

Drain cooked sweet potatoes and return pan to stove. Melt 2 tablespoons butter and combine with marmalade and 1 cup stock. Add potatoes and mash, season with salt and pepper.

Serve chop covered with apples and onions, gravy poured down over top, sweet potatoes alongside.