Ingredients Jump to Instructions ↓

  1. 4 Medium sweet potato es, peeled and cut into chunks

  2. 4 Bone-in pork chops, 1-inch thick

  3. 2 Tbs. EVOO

  4. 2 Large onion s, yellow or red, thinly sliced

  5. 2 Gala or Golden Delicious apple s, thinly sliced

  6. 2 Tbs. finely chopped fresh thyme leaves

  7. 1 Lemon

  8. 4 Tbs. butter

  9. 2 Tbs. all-purpose flour

  10. 1 C. apple cider

  11. 2 C. chicken stock

  12. 2 Rounded tbs. orange marmalade

  13. Salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. - 6 minutes. Douse with the juice of a lemon and remove onions and apples to a bowl, keep warm.

  4. 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.

  5. 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.

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


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