Ingredients
Scale
- 2 butterflied pork chops (¾ inch thick and 3 ounces each)
- 1 tablespoon of butter
- 1 cup of apple juice or cider (divided)
- 1 teaspoon of rubbed sage
- ¾ teaspoon of salt
- ½ teaspoon of pepper
- 2 medium sweet potatoes (peeled and cut into ½ inch slices)
- 1 green onion (thinly sliced)
- 1 medium tart apple (peeled, cored, and cut into ¼ inch rings)
- 2 teaspoons of cornstarch
Instructions
- Brown pork chops in butter in a large skillet and drain. Remove from the skillet and set aside to keep heated.
- Go ahead and combine ¾ cup of apple juice, sage, salt, and pepper in the same skillet.
- Then proceed to combine the sweet potatoes and green onion in a large mixing bowl.
- Bring the water to a boil. Then reduce the temperature.
- Cook for 10 minutes with the lid on, then add the apple rings and pork chops.
- Cover and cook for 13-15 minutes, or until the apple rings and sweet potatoes are soft and the pork meat has lost its pink color.
- Transfer the pork chops, sweet potatoes, and apple to serving plates with a slotted spoon; keep warm.
- Combine the cornstarch and the remaining apple juice in a blender and blend until smooth.
- Stir in the pan juices gradually. Bring to a boil, then reduce to low heat and cook, stirring constantly, for 1-2 minutes, or until the sauce has thickened. The pork chops, sweet potatoes, and an apple should be served with this sauce.
The sliced apple and sweet potatoes that accompany these delicate pork chops remind me of a crisp fall day, but this hearty main meal, served with salad and dinner rolls, is delicious any time of year. You can watch this video recipe to know to cook butterfly pork chop