Skillet Apple Pork Chops with Roasted Sweet Potatoes & Zucchini

Ingredients

• 2 lb sweet potatoes
• 2 apple
• 4 clove garlic
• 1 lemon
• 4 boneless pork chops
• 2 zucchini
• 1 tbsp chicken broth concentrate
• 2 tbsp vegetable oil
• 3 tsp sugar
• 4 tbsp butter
• 1 tsp salt
• ½ tsp black pepper
• ¾ cup water

Steps

1. Preheat oven to 450 don, adjust racks to top and middle. Dice sweet potatoes into 1/2-inch pieces, toss with oil, salt, and pepper, then roast on the top rack for 12 minutes.
2. Halve and core apples, then thinly slice. Finely chop garlic. Quarter lemon. Halve zucchini lengthwise and cut crosswise into 1/2-inch half-moons. Toss zucchini with oil, salt, and pepper on a separate baking sheet.
3. Pat pork chops dry and season with salt and pepper. Heat oil in a large pan over medium-high heat. Cook pork chops until browned and cooked through, about 4-5 minutes per side. Transfer to a plate and set aside.
4. After sweet potatoes have roasted for 12 minutes, add the zucchini baking sheet to the middle rack. Continue roasting both vegetables for 12-15 minutes more, until browned and tender.
5. In the pan used for pork, melt 2 tablespoons of butter over medium-high heat. Add sliced apple and season with salt and pepper. Cook for 2-3 minutes until slightly softened, scraping up any browned bits. Add garlic and cook for 30 seconds until fragrant.
6. Stir in 3/4 cup water, chicken broth concentrate, and 3 teaspoons sugar. Cook, stirring, until the sauce thickens and apples are very tender, 3-5 minutes. Season with salt and pepper.
7. Remove the pan from heat, stir in the remaining 2 tablespoons of butter and a squeeze of lemon juice. Serve pork chops topped with the apple glaze, alongside roasted sweet potatoes and zucchini. Finish zucchini with an extra squeeze of lemon juice, if desired.