Skillet Apple Pork Chops with Roasted Sweet Potatoes & Zucchini

Directions

• Adjust oven racks to top and middle positions and preheat oven to 232C (450F). Wash and dry produce.
• Dice sweet potatoes into 1.27 cm (0.5 in) pieces; toss on a baking sheet with a drizzle of oil, salt and pepper and roast on the top rack for 12 minutes.
• Halve and core the apple and thinly slice into half-moons; peel and finely chop garlic; quarter the lemon.
• Trim and halve zucchini lengthwise then cut into 1.27 cm (0.5 in) thick half-moons; toss on a second baking sheet with a drizzle of oil and pinch of salt and pepper; set aside.
• Pat pork dry and season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat and cook pork until browned and cooked through, about 4-5 minutes per side; transfer to a plate and turn off heat.
• After sweet potatoes have roasted 12 minutes, add the zucchini baking sheet to the middle rack and continue roasting both until browned and softened, about 12-15 more minutes.
• Melt 1 tbsp butter in the pan used for pork over medium-high heat. Add the apple, season with salt and pepper, and cook until slightly softened, 2-3 minutes; add garlic and cook 30 seconds.
• Add 0.12 l (1/8 cup) water, chicken stock concentrate and 1.5 tsp sugar and cook, stirring, until sauce thickens and apple is very tender, 3-5 minutes; season to taste.
• Remove pan from heat and stir in 1 tbsp butter and a squeeze of lemon juice.
• Divide pork, zucchini and sweet potatoes between plates, top pork with the glazed apple sauce and finish zucchini with a squeeze of lemon juice.