Description
Tender pork chops sear to golden perfection before simmering in tart apple cider and fresh thyme, while sweet potatoes mash into a creamy, cinnamon-scented swirl. The result is a harmony of savory, sweet, and aromatic flavors.
Ingredients
- 4 pork chops bone-in
- 1 cup apple cider
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 teaspoon fresh thyme leaves
- 1 tablespoon butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 pounds sweet potatoes peeled and chopped
- 1/4 cup milk
- 2 tablespoons butter
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Place sweet potatoes in a pot of salted water and bring to a boil over high heat.
- Cook sweet potatoes until fork-tender about 15 minutes then drain and return to the pot.
- Add 2 tablespoons butter milk ground cinnamon salt and black pepper to the sweet potatoes and mash until smooth then cover to keep warm.
- Season pork chops on both sides with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add pork chops and cook for 4 to 5 minutes per side until golden brown then transfer to a plate.
- Reduce heat to medium add onion and garlic to the skillet and sauté for 2 to 3 minutes until softened.
- Pour in apple cider and stir in thyme scraping up any browned bits then bring to a simmer.
- Return pork chops to the skillet lower heat to medium-low and simmer for 5 to 7 minutes until pork is cooked through and the sauce is slightly thickened.
- Stir 1 tablespoon butter into the sauce until melted then remove from heat and let rest for a few minutes before serving.
Notes
- Use bone-in pork chops for extra flavor and moisture
- Taste the sauce and adjust cooking time to reach your desired consistency
- Leftover mashed sweet potatoes can be reheated with a splash of milk to restore creaminess
- Garnish with fresh thyme leaves or chopped parsley for a pop of color