Ingredients:
For the roast
- 1 large sweet potato, peeled
- 1 medium onion
- 2 large apples, cored and sliced
- 2 cloves garlic, smashed
- 1/3 cup olive oil
- 1 teaspoon cinnamon
- 1/2 teaspoon garlic salt
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper (or to taste)
- 2 tablespoons brown sugar
For the pan sear
- 4-5 pork chops*
- salt and pepper
- 1 tablespoon olive oil
- 2 cups apple cider
- 1 cup chicken broth
- 1 and 1/2 tablespoons apple cider vinegar
- 2 tablespoons dijon mustard
- 3 tablespoons whole grain mustard
- 1 tablespoon soy sauce
- 3 tablespoons butter
- fresh thyme or rosemary, to garnish
Instructions
- Preheat your oven to 400 degrees F. then coat a large baking sheet with tinfoil or foil
- cut sweet potatoes into 2 or 1 inches. Peel the onion and slice into wedges. Core the apples and cut into about 8 slices each (leave the peel on the apples). Smash the garlic with the side of a chef's knife.
- Add sweet potato, onion, apples, and garlic to the pan. Drizzle with 1/3 cup olive oil.
- use a small bowl, garlic salt, combine cinnamon, halal salt, pepper, and brown sugar. Sprinkle over the pan and then use your hands or a wooden spoon to mix it all together. Make sure everything gets coated with oil and the spices, then spread it all out on the pan in one layer.
- Roast at 400 for about 30 minutes, or until you can slide a fork into the sweet potato and apples. Remove from the oven and keep warm.
- Meanwhile, prepare the pork chops. Pat dry with a paper towel and sprinkle with salt and pepper. Use a sharp serrated knife to make 2 slits in the line of fat on the edge of the chop. See photo. This will keep your pork chop from curling up when you sear it. (which then makes it uneven and difficult to cook properly.)
- Heat a large skillet over medium high heat. When hot, add about 1 tablespoon olive oil.
Full References : https://thefoodcharlatan.com