exclusively at
Fuji Apples
Seared Pork Chops
with Roasted Apples
and Sweet Potatoes
Chef Curtis Stone
For more FREE recipes visit
winndixie.com/cookingwithcurtis
Seared Pork Chops
with Roasted
Apples and Sweet
Potatoes
Prep
10
mins
Cook
Serves
Total
15
4
9.97
mins
Items commonly found in the pantry such as salt, pepper, vinegar, oil and butter are not included
in the total cost of each recipe. All other ingredients are calculated based on the portion used
in the recipe. However, we know some recipes may call for items not commonly used, so the full
price of those unique items will be added to the recipe cost – and we’ll still keep it under $10!
Our $9.97 cost is valid from 09/30/15 through 10/27/15 at all Winn-Dixie locations.
For full recipe cost breakdown visit winndixie.com/cookingwithcurtis
Ingredients
4 boneless pork chops,
3/4-inch thick
1 pound sweet potatoes, peeled
and cut into 2-inch pieces
2 fresh sage leaves, finely chopped
4 tablespoons Winn-Dixie
olive oil, divided
Kosher salt and freshly ground
black pepper
2 Fuji apples, cored and each cut
lengthwise into 8 wedges
3/4 cup apple cider or juice
1 tablespoon Winn-Dixie
Dijon mustard
2 tablespoons Winn-Dixie
unsalted butter
Instructions
1. Remove the pork from the refrigerator and let stand at room temperature
while the oven preheats. Preheat the oven to 500ºF. Place a large rimmed
baking sheet in the oven and heat until very hot, about 10 minutes.
2. In a large bowl, toss the sweet potatoes, sage, and 2 tablespoons of oil to coat.
Season with salt and pepper. Using pot holders, remove the hot baking sheet
from the oven and spread the potatoes over it. Roast for about 8 minutes, or
until the potatoes begin to brown. Toss the apples with 1/2 tablespoon of oil to
coat. Add the apples to the pan of roasted potatoes and continue to roast for
about 10 minutes longer, or until the potatoes are nicely caramelized and the
apples are tender.
3. Meanwhile, season the pork with salt and pepper. Heat a large heavy skillet
over medium-high heat. Add the remaining 1 1/2 tablespoons of oil, and
then add the chops. Cook for about 5 minutes per side, or until golden
brown and barely pink inside. Transfer to a platter (reserving the oil in the
skillet) and let stand for 5 minutes.
4. Pour off all but 1 teaspoon of the oil from the skillet, leaving the brown bits in
the pan. 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. Whisk in the
mustard and simmer for about 2 minutes to reduce the liquid slightly. Remove
from the heat and whisk in the butter to lightly thicken the sauce. Season to
taste with salt and pepper.
5. Divide the apple mixture among four dinner plates. Place the pork chops
alongside the apple mixture on each plate. Drizzle with the pan sauce and
serve.
CREATED 09/2015
WD-ENG