Tuesday, May 14, 2013

Cider-Dijon Pork Chops

Hey, hey, hey! Welcome bloggers to another fantastic entry of Everyday Meals. As always, I'm your lively host, Mandie. Today, we have a delicious combo that I'm positive your family will enjoy. As you've observed from the title of this entry, yes, we are having Cider-Dijon Pork Chops. As a side, we will be making roasted sweet potatoes and apples.

Now, in my family, 3 out of the 5 of us dislike sweet potatoes. Normally, the only way I can get the fellas to consume sweet potatoes is during the holidays in the form of sweet potato casserole. And even then, it's a 50/50 chance that they'll eat it. I, however, was raised on sweet potatoes. It's the holy grail of yumminess in my book. As for pork chops, I'm the only person in my family that has an aversion toward them. It stems from my vegetarian days, but that won't stop me from making a delicious meal like this one.

So grab your cooking utensils, and we shall meet up in the kitchen! Allons-y! (That means "let's go" in French ^_^)

Cider-Dijon Pork Chops & Roasted Sweet Potatoes and Apples
Yields 4 servings

For the Pork, you will need:

  • 4 boneless pork loin chops
  • Kosher salt
  • Ground black pepper
  • 2 tablespoons olive oil
  • 1 cup apple cider or apple juice
  • 1 tablespoon Dijon mustard
  • 2 tablespoons unsalted butter, cut into 2 pieces

For the Vegetables/Apples, you will need:

  • 1 pound red-skinned sweet potatoes, peeled and cut into 2-inch pieces
  • 2 Pink Lady or Fuji apples, cored and cut lengthwise into eighths
  • 1 large fennel bulb, trimmed and cut lengthwise into eighths
  • 2 sprigs of fresh rosemary, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • Kosher salt
  • Ground black pepper


  1. Preheat the oven to 450 degrees.
  2. Remove the pork from the refrigerator and let stand at room temperature while the oven preheats. 
  3. Place a large rimmed baking sheet in the oven and heat until very hot.
  4. To cook the vegetables/apples: In a large bowl, toss the sweet potatoes, apples, fennel, and rosemary with the olive oil to coat. Season with salt and pepper. 
  5. Carefully remove the baking sheet from the oven and spread the vegetables and apples on it. 
  6. Roast, turning the ingredients over halfway through, for about 15 minutes, or until the potatoes are nicely browned and tender.
  7. To cook the pork: Season the pork with salt and pepper. 
  8. Heat a large heavy skillet over medium-high heat. 
  9. Add the olive oil, then add the chops to the skillet and cook for about 5 minutes per side, or until golden brown and barely pink when pierced in the center with the tip of a small sharp knife. 
  10. Transfer to a platter (reserving the oil in the skillet) and let stand for 5 minutes.
  11. Pour off all but 1 teaspoon of the oil from the skillet, leaving the brown bits in the pan. 
  12. Return the pan to medium-low heat, add the apple cider, and bring to a simmer, scraping up the brown bits with a wooden spoon. 
  13. Whisk in the mustard and simmer for about 2 minutes to reduce the liquid slightly. 
  14. Remove from the heat and whisk in the butter to lightly thicken the sauce. 
  15. Season to taste with salt and pepper.
  16. Divide the sweet potato mixture and pork chops among four dinner plates, and drizzle with the pan sauce.
  17. Enjoy!

Once again, thank you for joining me for another exciting recipe. Stay tuned for our Wednesday Guest Blogger, Dani, and her scrumptious recipe of choice! As always, have a great day, happy blogging to all, and I'll catch you on the flip side!