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Talley Vineyards

Sautéed Pork Chops with Sweet Potato

Sautéed Pork Chops with Sweet Potato
Recipe Date:
August 24, 2013
Serving Size:
Cook Time:
Imperial (US)
  • 1/4 cup apple cider or juice, plus more if needed
  • 1/4 tsp ground cinnamon
  • 2 boneless center-cut loin pork chops, about 3/4 inch thick
  • 2 tbsps olive oil
  • Salt
  • Fresh ground black pepper
  • 1 medium sweet potato about 1/2 pound, peeled and very thinly sliced
  • 1 apple, cored and very thinly sliced
  • 1 shallot, minced
  • 1 tsp Dijon mustard
  • 1 tsp flat leaf parsley, minced

Combine the cider, cinnamon and 1/4 tsp of salt in a cup and set aside.  Pat the pork chops dry and sprinkle with salt and pepper.  Heat a large skillet over medium-high heat and add the olive oil.  When the oil begins to shimmer, add the seasoned pork chops to the pan and cook until lightly browned on the first side, about 3 minutes.  Turn and cook until lightly browned on the second side, about 2 minutes longer.  Transfer the pork chops to a plate.  (The pork chops will not be fully cooked at this point.)

Add the sweet potato, apple, shallot, cider mix and a pinch of pepper to the hot pan.  Bring to a simmer, cover and reduce the heat to low.  The mixture should bubble lightly.  Cook until a fork is just able to pierce the partially cooked sweet potato, about 10 minutes.

Return the pork chops, along with any accumulated juices, to the pan and nestle them into the potato and apple mixture.  Cover and cook until the pork chops are cooked through and the potatoes are tender, about 3 minutes.  Add additional salt and pepper if needed.

Transfer the pork chops, potato and apple to 2 plates.  There should be some liquid remaining in the pan.  If it has all been absorbed, add a few more tablespoons of cider and heat.  Stir the mustard into the pan juices.  Spoon the sauce over the pork chops, potato and apple and sprinkle the fresh parsley on top.