Skillet Apple Pork Chops + Sweet Potato Fries

2 tablespoons olive oil, divided

2 8-ounce pork loin chops

2 teaspoons low-salt creole seasoning, such as No Salt Magic Creole Seasoning blend

¼ teaspoon salt, divided

¾ teaspoon black pepper

½ cup unsalted chicken stock

1 teaspoon Dijon mustard

1½ teaspoons chopped fresh rosemary (or ½ teaspoon dried)

1 small apple, diced

1 small onion, diced

Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Sprinkle pork chops evenly with half the salt and pepper. Add pork chops to pan; cook 5 minutes on each side or until pork chops are done. Remove from pan.

Whisk together chicken stock and mustard in a small bowl. Add remaining 1 tablespoon oil to pan. Add remaining salt and pepper, rosemary, apple, and onion to pan; cook 4 minutes, stirring occasionally. Stir in stock mixture. Return pork chops to pan; cook 3 minutes or until liquid is reduced by half. Slice and serve.

Rosemary Garlic Sweet Potato Fries

Makes 4 servings

1 pound sweet potatoes

1.5 teaspoon olive oil

4 sprigs fresh rosemary, minced, or 1 teaspoon dried

2 cloves garlic, minced

pinch of salt

pepper to taste

Preheat oven to 425 degrees. Peel sweet potatoes and cut into French fry-sized sticks, about 1/2 inch by 4 inches.

Place into a large bowl and toss with olive oil, rosemary, garlic, salt and pepper until well-coated. Spread out onto prepared baking sheet. Bake until the inside is tender and the outside is crispy and golden; about 20 minutes. Serve immediately.

• Heart Health Tip: Swap fried pork chops for pan-seared or baked. They are still full of flavor and healthier for your heart!
• Cooking Tip: Make “oven fries” with different vegetables. Try carrots, parsnips, beets, and turnips!