Pork Chops with Apples and Yams

from PeopleMagazine by Curtis Stone

submitted by Judy Gray

preparation time: about 1 hour

serves 4

1 pound yams, peeled, halved, and cut crosswise into 1 inch cubes

2 Pink Lady apples, each cut into 8 wedges

1 fennel bulb, cut into 8 wedges

2 (6 inch) rosemary sprigs, cut into 1-inch pieces

¼ cup olive oil, divided

2 teaspoons Kosher salt, divided

¾ teaspoon black pepper, divided

4 1-inch-thick boneless pork chops

1 cup apple cider

1 tablespoon Dijon mustard

2 tablespoons unsalted butter

Preheat oven to 450 degrees.

Mix yams, apples, fennel, rosemary, 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper in a bowl. Spread yam mixture in a single layer on a baking sheet. Bake until yams are browned and tender, about 25 minutes.

Season pork with 1 teaspoon salt and ¼ teaspoon pepper. Heat remaining oil in a large skillet on medium-high. Add pork, and cook until golden brown and center is barely pink, about 5 minutes per side. Set chops aside.

To the drippings in the skillet, add cider and reduce heat to medium. Bring to a simmer, stirring to loosen browned bits from skillet. Whisk in mustard, and simmer until slightly thickened, about 8 minutes. Remove from heat, and whisk in butter until melted and incorporated. Sprinkle with remaining salt and pepper. Drizzle sauce over chops.

“Preheat your baking sheet in a very hot oven before roasting the apples and yams; it makes beautifully browned and flavorsome vegetables,” says Curtis Stone.