CIDER-DIJON PORK CHOPS WITH ROASTED SWEET POTATOES & APPLES

This was the first time that we had this meal. It turned out delish and will be making it again. Easy to prepare and with the rocket and goat cheese salad it was the perfect Saturday night's dinner.

INGREDIENTS
Pork
4 boneless pork loin chops (each about 220g & 2.5cm thick)
sea salt and freshly ground black pepper
2 Tbsp olive oil
1 cup apple cider or apple juice
1 Tbsp Dijon mustard
30g unsalted butter, cut into 2 pieces

Vegetables and apples
500g red-skinned sweet potatoes, peeled and cut lengthwise in half, then cut crosswise into eighths
3 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 2.5cm pieces
2 Tbsp olive oil
sea salt and freshly ground black pepper

METHOD
Preheat the oven to 230°C.
Remove the pork from the fridge and let stand at room temperature while the oven preheats.
Prepare all the roasting ingredients.

To cook the vegetables and apples:
In a large bowl, toss the sweet potatoes, apples and fennel with the olive oil to coat. 

Lay a large baking tray with baking paper and spread the vegetables and apples on it. Add the rosemary. Season with sea salt and pepper.

Roast, turning the ingredients over halfway through, for about 15 minutes, or until the sweet potatoes are nicely browned and tender.

Meanwhile, cook the pork:
Season the pork with salt and pepper.
Heat a large heavy frying pan over medium-high heat. Add the olive oil, then add the chops to the pan and cook for about 5 minutes per side, or until golden brown and barely pink when pierced in the centre with the tip of a small sharp knife.

Transfer to a platter (reserving the frying pan) and let stand for 5 minutes.
Pour off all but 1 teaspoon of the oil from the pan, leaving the brown bits in the pan.
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.
Whisk in the mustard and simmer for about 2 minutes to reduce the liquid slightly.
Remove from the heat and whisk in the butter to slightly thicken the sauce. Season to taste with salt and pepper.

Divide the sweet potato mixture among four dinner plates. Place a pork chop alongside the vegetables on each plate.
Drizzle with the pan sauce and serve.
Accompany with a good green salad such as Goat cheese & Rocket Salad. Recipe here.

Serves 4