Skillet Apple Pork Chops

Directions

• Preheat oven to 425 degrees and move racks to top and middle positions
• After cleaning all your produce, dice sweet potatoes and toss onto a baking sheet and drizzle with Blood Orange Olive Oil and salt and pepper. Roast on top rack for about 10 minutes.
• While sweet potato cooks, halve and core apple and slice into thin half-moons.
• Peel and finely chop garlic and cut lemon into quarters.
• Halve zucchini lengthwise then cut crosswise into 1/2 inch thick half moon pieces. Toss onto a second baking sheet and drizzle with Milanese Gremolata Olive Oil (or EVOO) and salt and pepper. Set aside.
• Now, season pork chops with salt and pepper. Heat up a pan over medium heat then add drizzle of Milanese (or EVOO) to pan, let it heat, then add pork and cook until browned and cooked through, 4-5 minutes per side (internal temp of 145 degrees). Remove from heat and transfer to plate.
• Once sweet potatoes are done move them to the top rack and the put zucchini on middle rack and roast for 12-15 minutes, until both veggies are softened and browned.
• Meanwhile, melt 1 Tbsp butter, or heat up 2 1/4 tsp Butter Olive Oil, over medium-high heat in pan used for pork.
• Add apple and season with salt and pepper. Cook until apple is slightly softened, 2-3 minutes. Add garlic and cook till fragrant (about 30 seconds).
• Add stock concentrate, 1/2 cup water, and 1 1/2 tsp sugar. Drizzle in Gravenstein Apple Balsamic (about 2 tablespoons).
• Cook, stirring regularly till sauce has thickened and apple is very tender (3-5 min) then season with salt and pepper to taste.
• Remove from heat, stir in 1 Tbsp butter, or 2 1/4 tsp Butter Olive Oil, and a squeeze of lemon juice.
• Divide zucchini, sweet potatoes, and pork between the plates, top pork with apple glaze and top zucchini with a squeeze of lemon juice.