Prep Time: 10 minutes
Cook Time: 15 minutes
4 boneless citrus peppercorn pork loin chops
2 tbs. olive oil
1 cup apple cider or apple juice
1 tbs. Dijon mustard
2 tbs. unsalted butter, cut into 2 pieces
Vegetables and apples:
1 lb. red-skinned sweet potatoes (yams), peeled and cut lengthwise in half, then cut crosswise into 2-inch pieces
2 Pink Lady or Fuji apples, cored and cut lengthwise into eighths
1 large fennel bulb, trimmed and cut lengthwise into eighths
2 sprigs of fresh rosemary, cut into 1-inch pieces
2 tbs. olive oil
- Remove pork from refrigerator and let stand at room temperature while oven preheats. Preheat oven to 450ºF. Place large rimmed baking sheet in oven and heat until very hot.
- In large bowl, toss sweet potatoes, apples, fennel, and rosemary with 2 tbs. olive oil to coat. Season with salt and pepper. Carefully remove baking sheet from oven and spread vegetables and apples on it. Roast, turning vegetables over halfway through, for about 15 minutes, or until potatoes are nicely browned and tender.
- Meanwhile, season pork with salt and pepper. Heat large frypan over medium-high heat. Add 2 tbs. olive oil, then add chops to pan and cook for about 4 minutes per side, or until golden brown and barely pink when pierced in center with tip of a small sharp knife. Transfer to platter (reserving oil in the skillet) and let stand for 5 minutes.
- Pour off all but 1 tsp. oil from pan, leaving brown bits in pan. Return pan to medium-low heat, add apple cider, and bring to a simmer, scraping up brown bits with wooden spoon. Whisk in mustard and simmer for about 2 minutes to reduce the liquid slightly. Remove from heat and whisk in butter to lightly thicken sauce. Season with salt and pepper.
- Divide sweet potato mixture among four dinner plates. Place pork chop alongside vegetables on each plate. Drizzle with pan sauce and serve.