Apple Cider Pork Chops with Creamy Mashed Sweet Potatoes
Make this comforting autumn dinner featuring tender pork chops cooked in a rich apple cider glaze, served alongside smooth mashed sweet potatoes.
- Prep Time: 15 min
- Cook Time: 35 min
- Total Time: 50 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 4 bone-in pork chops (about 1 inch thick)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup apple cider vinegar
- 1 cup apple cider
- 1/4 cup brown sugar, packed
- 1 tablespoon Dijon mustard
- 2 large sweet potatoes, peeled and cubed
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1/4 teaspoon ground cinnamon
- Pinch of nutmeg
Instructions
- Prepare the sweet potatoes: Place the cubed sweet potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until fork-tender, about 15 to 20 minutes. Drain well.
- Mash the sweet potatoes: Return the drained potatoes to the pot. Add the heavy cream, butter, cinnamon, and nutmeg. Mash until smooth. Keep warm.
- Season the pork: Pat the pork chops dry with paper towels. Season both sides evenly with salt and pepper.
- Sear the pork: Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 3 to 4 minutes per side until golden brown. Remove the pork from the skillet and set aside.
- Make the glaze: Reduce the heat to medium. Pour the apple cider vinegar into the skillet and scrape up any browned bits from the bottom. Let it reduce by half, about 2 minutes.
- Add the cider and sugar: Pour in the apple cider and brown sugar. Bring to a simmer and cook until the sauce thickens slightly, about 5 minutes. Stir in the Dijon mustard.
- Finish the pork: Return the pork chops to the skillet. Spoon the glaze over the chops. Reduce the heat to low, cover, and simmer for 5 to 8 minutes, or until the internal temperature reaches 145 degrees Fahrenheit.
- Serve immediately: Place a serving of mashed sweet potatoes on each plate and top with a pork chop and a spoonful of the apple cider glaze.
Notes
- For a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it into the simmering glaze during step 6.
- If you prefer pork tenderloin, slice it into medallions and reduce the final cooking time in the sauce to about 4 minutes.
- Use fresh, unfiltered apple cider for the best flavor in the glaze.
Nutrition
- Serving Size: 1 pork chop with 1 cup potatoes
- Calories: 450
- Sugar: 22
- Sodium: 450
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 5
- Protein: 38
- Cholesterol: 105