Ingredients

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Toss the diced sweet potatoes with 1 tablespoon of olive oil, salt, and pepper on a large baking sheet. Roast for 15 minutes.

3. 3

   While the potatoes roast, pat the pork chops dry and season them generously with dried thyme, garlic powder, salt, and pepper.

4. 4

   Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the pork chops for 3-4 minutes per side until golden brown. Remove the pork from the skillet and set aside on a plate.

5. 5

   Remove the baking sheet from the oven. Push the sweet potatoes to one side and arrange the zucchini slices on the empty space. Drizzle the zucchini with a little olive oil, salt, and pepper. Return to the oven and roast for another 15-20 minutes until all vegetables are tender.

6. 6

   In the same skillet used for the pork, reduce the heat to medium. Add the butter and the sliced apples. Cook for 3-4 minutes until the apples are slightly softened and browned.

7. 7

   Stir in the maple syrup and apple cider vinegar, scraping up any browned bits from the bottom of the pan. Let the sauce simmer for 1 minute to thicken slightly.

8. 8

   Return the pork chops to the skillet, nestling them among the apples. Spoon the glaze over the chops and cook for another 2-3 minutes, or until the pork reaches an internal temperature of 145°F (63°C).

9. 9

   Serve the glazed pork chops and apples hot alongside the roasted sweet potatoes and zucchini.