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!