Roasted Pork Chops with Sweet Potatoes and Apples, by Gael

Roasted Pork Chops with Sweet Potatoes and Apples, by Gael

• 4 bone-in pork chops, each about 1 inch thick (about 2 1/2 pounds total)
• Coarse salt and freshly ground pepper
• 1 tablespoon extra-virgin olive oil
• 2 medium sweet potatoes, scrubbed and cut into 1/4-inch-thick rounds
• 1 large sweet onion, such as Vidalia, peeled and cut into 1/4-inch-thick rounds
• 1/3 cup apple-cider vinegar
• 1/2 cup apple cider
• 1 teaspoon caraway seeds
• 2 apples, preferably Honeycrisp, thinly sliced, seeds removed

1. Preheat oven to 375 degrees. Season pork with salt and pepper. Heat a large ovenproof skillet over medium-high heat; swirl in oil. Cook chops until golden brown, turning once, about 8 minutes. Transfer to a plate. Remove all but 2 tablespoons fat from skillet.
2. Reduce heat to medium. Add potatoes and onion; season with salt. Cook until golden in spots, about 10 minutes. Add vinegar and cider. Cover and simmer, stirring a few times, until potatoes are tender, about 5 minutes. Sprinkle with caraway seeds. Return pork and juices to skillet; tuck apple slices between chops. Roast until a thermometer inserted into thickest part of chops (without touching bone) registers 138 degrees, about 10 minutes. Serve pork, vegetables, and apples with pan juices.

--From Martha Stewart
--Made this Jan. 21. 2015, served to Dan and Rob along with Shaved Brussels Sprout Salad, a good fall/winter dish