Curtis Stone’s Pork Chops with Apples & Yams
1 lb. yams, peeled, halved lengthwise, and cut crosswise into 2-in. slices
2 Pink Lady apples, each cut into 8 wedges
1 fennel bulb, cut into 8 wedges
2 (6-in.) rosemary sprigs, cut into 1-in. pieces
¼ cup olive oil, divided
2 tsp. kosher salt, divided
¾ tsp. black pepper, divided
4 (1-in.-thick) boneless pork chops
1 cup apple cider
1 tbsp. Dijon mustard
2 tbsp. unsalted butter
1. Preheat oven to 450º. 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 potatoes are browned and tender, about 25 minutes, turning halfway through baking time.
2. 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. Place 1 chop each on 4 individual dinner plates, reserving 1 teaspoon drippings in skillet.
3. Reduce heat to medium, and add cider. 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. Divide yam mixture among plates, and serve immediately.
Active time: 20 minutes
Total time: 1 hour