I haven't made this yet (but I was forced to submit a rating). If that were true we'd all weigh 300 lbs. The vegetables and sauce in no way bring the calorie content up to 2,182, nor the protein content up to 236. boneless pork chop along with 42 grams of protein. I would, however, say that the nutritional facts for this recipeĪre totally wrong. I was raised on pork chops and this mustard sauce and veggie combo look really delicious. I'm going to make this when my grandkids are here this weekend. Also cooked the veggies a bit longer to be fork tender. I used bone-in pork chops and cooked longer in a covered skillet.
This is so easy, sooo delicious, and perfect for fall. Served it with roasted red potatoes and lemon glazed carrots and rutabagas, also from this site. I used spiced cider from Trader Joe's, which had more seasoning than plain cider. I used an intact pork loin, instead of chops cut from the loin, and it, and the sauce, were fabulous. I am only going to review the pork and the sauce, as I didn't make the vegetables. I'm going to puree the leftover veg and add some chicken broth for a nice soup. butternut squash cubed to just over an inch. Instead of the sweet potatoes, I used a small bag of whole little white potatoes and 1 lb. Such a wonderful, easy recipe! Our company loved it. Drizzle with the pan sauce and serve.ĭelicious!! I substituted onion for fennel (just don’t like fennel) and added ground sage to the veggies and apples, also added a couple sprigs of Rosemary with the apple cider for the sauce and removed those before serving. Place a pork chop alongside the vegetables on each plate. Divide the sweet potato mixture among four dinner plates. Remove from the heat and whisk in the butter to lightly thicken the sauce. Whisk in the mustard and simmer for about 2 minutes to reduce the liquid slightly. Return the pan to medium-low heat, add the apple cider, and bring to a simmer, scraping up the brown bits with a wooden spoon. Pour off all but 1 teaspoon of the oil from the skillet, leaving the brown bits in the pan. Transfer to a platter (reserving the oil in the skillet) and let stand for 5 minutes.
Add the olive oil, then add the chops to the skillet and cook for about 5 minutes per side, or until golden brown and barely pink when pierced in the center with the tip of a small sharp knife. Heat a large heavy skillet over medium-high heat. Meanwhile, cook the pork: Season the pork with salt and pepper. Roast, turning the ingredients over halfway through, for about 15 minutes, or until the potatoes are nicely browned and tender. Carefully remove the baking sheet from the oven and spread the vegetables and apples on it. To cook the vegetables and apples: In a large bowl, toss the sweet potatoes, apples, fennel, and rosemary with the olive oil to coat. Place a large rimmed baking sheet in the oven and heat until very hot. Remove the pork from the refrigerator and let stand at room temperature while the oven preheats.
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