Name: Rustic Skillet Apple Pork Chops with Roasted Sweet Potatoes & Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 thick-cut bone-in pork chops (about 1-inch thick); 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes; 2 medium zucchini, sliced into 1/2-inch half-moons; 2 tart apples (like Granny Smith), cored and sliced into wedges; 3 tbsp olive oil, divided; 1 tbsp fresh rosemary, finely chopped; 2 tbsp unsalted butter; 1 tbsp pure maple syrup; 1 tsp garlic powder; 1/2 tsp ground cinnamon; 1 tsp kosher salt; 1/2 tsp freshly cracked black pepper

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

Toss the diced sweet potatoes and sliced zucchini on the baking sheet with 2 tablespoons of olive oil, the chopped rosemary, garlic powder, salt, and pepper until evenly coated. Roast in the preheated oven for 20 to 25 minutes, turning halfway through, until the sweet potatoes are fork-tender and the zucchini is lightly browned.

Pat the pork chops completely dry with paper towels and season both sides generously with salt, pepper, and a pinch of garlic powder. Heat the remaining 1 tablespoon of olive oil in a large cast-iron skillet over medium-high heat until the oil is shimmering.

Add the pork chops to the hot skillet and sear for 4 to 5 minutes per side, without moving them, until a deep golden-brown crust forms. Transfer the pork chops to a warm plate and cover loosely with foil to rest, keeping the juices inside.

Lower the skillet heat to medium, then add the butter, apple wedges, maple syrup, and ground cinnamon directly into the pan drippings. Sauté the apples for 5 to 6 minutes, stirring occasionally, until they are tender, fragrant, and coated in a glossy caramel sauce.

Return the pork chops and any accumulated juices back to the skillet, spooning the warm caramelized apples and pan sauce over the meat. Serve the pork chops hot directly from the skillet alongside the roasted sweet potatoes and zucchini, spooning any remaining skillet sauce over the entire plate.