Skillet Apple Pork Chops with Roasted Sweet Potatoes & Zucchini

Steps

1. Preheat your oven to 450°F and adjust the racks to the top and middle positions. Wash and dry all the produce. Cut the sweet potatoes into 1/2-inch cubes, then toss them on a baking sheet with a splash of vegetable oil, salt, and pepper. Roast on the top rack for 12 minutes.
2. While the sweet potatoes roast, core and halve the apple, slicing it into half-moons. Mince the garlic and quarter the lemon. Cut the zucchini in half lengthwise and then into 1/2-inch thick half-moons. Place the zucchini on another baking sheet, drizzle with oil, and season with a pinch of salt and pepper. Set aside.
3. Pat the pork chops dry with paper towels, then season both sides with salt and pepper. Heat a drizzle of oil in a large skillet over medium-high heat. Add the pork chops and cook until browned and cooked through, about 4-5 minutes per side. Once done, remove them from the skillet and place on a plate.
4. After the sweet potatoes have roasted for 12 minutes, place the baking sheet with zucchini on the middle rack and continue roasting both the zucchini and sweet potatoes for another 12-15 minutes until they are tender and golden.
5. While the vegetables are roasting, melt 1 tablespoon of butter in the same skillet used for the pork over medium-high heat. Add the sliced apple and season with salt and pepper. Cook, stirring to deglaze the pan, until the apples soften slightly, about 2-3 minutes. Add the minced garlic and cook until fragrant, about 30 seconds. Pour in 1/2 cup of water and add the chicken stock concentrate and 1 1/2 teaspoons of sugar. Stir and cook until the sauce thickens and the apples are very tender, 3-5 minutes. Adjust seasoning if needed.
6. Remove the skillet from heat and stir in 1 tablespoon of butter and a squeeze of lemon juice. Plate the roasted sweet potatoes and zucchini, then top the pork with the apple glaze and drizzle lemon juice over the zucchini.