In just 45 minutes you will have a filling and delectable dinner for 2! This recipe will tell you how to make Skillet Pork Chops with an AOOC Gravenstein Apple Balsamic glaze, Blood Orange Olive Oil roasted sweet potatoes, and Milanese Gremolata Olive Oil roasted zucchini. This meal combines sweet and savory to leave you satisfied but wishing you had seconds! (Which you absolutely can by just doubling the recipe below)
Skillet Pork Chops with an Apple Glaze, Roasted Sweet Potatoes, & Zucchini
Course: Dinner, SidesDifficulty: Medium2
servings15
minutes30
minutesYou know it’s true what they say- “An apple a day keeps the doctor away!” Get your servings of fruits and veggies that make your tastebuds and your insides happy!!
Ingredients
2 Sweet Potatoes
1 Apple (I used a honeycrisp)
2 cloves garlic
1 lemon
AOOC Milanese Gremolata Olive Oil OR your choice EVOO
2 pork chops (boneless)
1 Zucchini
2 Tbsp Chicken stock concentrate
1 1/2 Tsp Sugar
2 Tbsp Butter (or 1 1/2 Tbsp AOOC Butter Olive Oil)
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.
Notes
- I also added a little extra drizzle of Blood Orange Olive Oil over top of my sweet potatoes afterwards for a little extra flavor.
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