Ingredients

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

2. 2

   Toss the cubed sweet potatoes with 1 tablespoon olive oil, dried thyme, salt, and pepper directly on the baking sheet. Roast for 15 minutes.

3. 3

   Remove the sheet from the oven, push the potatoes to one side, and add the zucchini. Toss zucchini with a little salt and pepper. Return to oven for another 15-20 minutes until all vegetables are tender.

4. 4

   While vegetables roast, season the pork chops generously with salt and pepper on both sides.

5. 5

   In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, and minced garlic to create the glaze.

6. 6

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the pork chops and cook for 4-5 minutes per side until golden brown and cooked through (internal temperature 145°F). Remove pork to a plate.

7. 7

   Reduce skillet heat to medium. Add the remaining 1 tablespoon olive oil and the sliced apples. Sauté for 3-4 minutes until slightly softened.

8. 8

   Pour the maple-Dijon mixture into the skillet with the apples. Let it bubble and thicken slightly for about 1 minute.

9. 9

   Return the pork chops to the pan, turning them to coat in the glaze. Serve the glazed chops and apples alongside the roasted sweet potatoes and zucchini.