Skillet Apple Pork Chops with Roasted Sweet Potatoes & Courgette

Ingredients

• 2sweet potatoes, instructions specify sweet potatoes; diced into 1cm pieces
• 1apple, halved, cored and thinly sliced
• 2 clovegarlic, finely chopped
• 1lemon, quartered
• 2pork chops
• 1courgette, halved lengthways, cut into half-moons
• 1chicken stock concentrate, 1 stock pot; listed as '1' with no unit
• 1 tbspvegetable oil, plus a drizzle for roasting
• 1 1/2 tspsugar
• 2 tbspbutter, for the apple sauce

Method

1. 1

   Preheat oven to 230C (450F) with racks at top and middle positions. Toss the diced sweet potatoes on a baking sheet with a drizzle of oil, salt and pepper. Roast on the top rack for 12 minutes.

2. 2

   Meanwhile, slice the apple, chop the garlic and cut the courgette. Toss the courgette on a second baking sheet with oil, salt and pepper. Set aside.

3. 3

   Pat the pork chops dry and season all over with salt and pepper. Heat oil in a large pan over medium-high heat. Cook the pork for 4–5 minutes per side until browned and cooked through. Transfer to a plate.

4. 4

   Transfer the courgette to the middle rack and continue roasting both vegetables for 12–15 minutes until browned and tender.

5. 5

   In the same pan used for pork, melt 1 tbsp butter over medium-high heat. Add the apple, season and cook for 2–3 minutes until slightly softened, scraping up the pan drippings. Add the garlic and cook for 30 seconds.

6. 6

   Add a splash of water, the stock concentrate and 1½ tsp sugar. Cook, stirring, until the sauce thickens and the apple is very tender, 3–5 minutes.

7. 7

   Remove from the heat and stir in the remaining 1 tbsp butter and a squeeze of lemon. Plate the pork, courgette and sweet potatoes, top the pork with the glazed apple sauce and finish the courgette with another squeeze of lemon.