Ingredients:

  • 3 medium sweet potatoes
  • salt
  • ¼ c. salted butter
  • milk
  • black pepper
  • 4 boneless top loin pork chops
  • 1 tbsp. canola oil
  • 1 c. apple cider
  • ¾ tsp. corn starch
  • ½ tsp. apple pie spice
  • ½ tsp. Dijon mustard
  • 2 sweet, firm apples
  • 1 small sweet yellow onion
  • ½ tsp. fresh thyme

Instructions:

  1. Place sweet potatoes in a large saucepan. Cover with water; add 1/2 teaspoon salt. Bring to a boil; reduce heat. Cover and gently boil for 12 to 15 minutes or until fork-tender. Drain well.
  2. Return potatoes to saucepan. Add 1/4 cup butter; mash with a potato masher until smooth. Stir in enough milk until light and fluffy; season to taste with salt and 1/4 teaspoon black pepper. Cover to keep warm. Meanwhile, pat pork chops dry with paper towels. Lightly sprinkle with ½ tsp. salt and ¼ tsp. pepper. Heat canola oil in a large cast iron skillet. Add pork chops and cook over medium heat for 7 to 9 minutes or until pork reach 145 degrees, turning halfway through. Transfer pork chops to a plate; cover to keep warm.
  3. Whisk together apple juice, corn starch, apple pie spice and mustard; set aside.
  4. Melt remaining 2 tablespoons butter in same skillet over medium heat. Add apples, onion and 1/2 teaspoon thyme. Cook for 6 to 8 minutes or just until softened, stirring frequently. Push apples and onion to side of skillet. Add apple juice mixture to center of skillet; cook and whisk for 1 to 2 minutes or until slightly thickened. Return pork chops to skillet and heat through. Garnish with additional thyme, if desired. Serve with mashed sweet potatoes.
Yield: 4 servings
Cook Time: 25 minutes
Total Time: roughly 40 minutes
Recipe from: HyVee.com