Skillet Apple Pork Chops with Roasted Sweet Potatoes & Zucchini

Serves 2 1.

Adjust racks to top and middle positions and preheat oven to 450 degrees.

Wash and dry all produce.

Dice sweet potatoes into 1/2-inch pieces.

Toss on a baking sheet with a drizzle of oil, salt, and pepper.

Roast on top rack for 12 minutes (we'll roast the zucchini then).

Meanwhile, halve and core apple; thinly slice into half-moons.

Peel and finely chop garlic.

Quarter lemon.

Trim and halve zucchini lengthwise; cut crosswise into 1/2-inch-thick half-moons.

Toss on a second baking sheet with a drizzle of oil and a pinch of salt and pepper.

Set aside.

Pat pork dry with paper towels and season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat.

Add pork and cook until browned and cooked through, 4-5 minutes per side.

Turn off heat; transfer to a plate.

Once sweet potatoes have roasted 12 minutes, transfer baking sheet with zucchini to middle rack and continue roasting until both veggies are browned and softened, 12-15 minutes more.

Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for pork over medium-high heat.

Add apple and season with salt and pepper.

Cook, scraping up any browned bits from bottom of pan, until apple is slightly softened, 2-3 minutes.

Add garlic; cook until fragrant, 30 seconds.

Add 1/z cup water (3/4 cup for 4), stock concentrate, and 11/2 tsp sugar (3 tsp for 4).

Cook, stirring, until sauce has thickened and apple is very tender, 3-5 minutes.

Season with salt and pepper.

Remove pan with apple from heat; stir in 1 TBSP butter (2 TBSP for 4 servings) and a squeeze of lemon juice.

Divide pork, zucchini, and sweet potatoes between plates.

Top pork with glazed apple sauce.

Top zucchini with a squeeze of lemon juice.