Skillet Apple Pork Chops with Roasted Sweet Potatoes & Zucchini

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1ServeServes 2.
2. 2Adjust racks to top and middle positions and set the oven to 230°C / 450°Fdegrees. Wash and dry all produce. Dice sweet potatoes into 1/2-inch pieces.
3. 3Toss on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack for 12 minutes (we'll roast the zucchini then).
4. 4In the meantime, halve and core apple; thinly slice the into half-moons. Peel and finely cut up the garlic. Quarter lemon. Trim and halve zucchini lengthwise; cut crosswise into 1/2-inch-thick half-moons.
5. 5Toss on a second baking sheet with a drizzle of oil and a pinch of salt and pepper. Keep to one side.
6. 6Pat pork dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat.
7. 7Add pork and cook until browned and cooked through, 4-5 minutes per side. Turn off heat; tip into a plate.
8. 8Once sweet potatoes have roasted 12 minutes, transfer baking sheet with zucchini to middle rack and continue roasting until both veggies are browned and softened, 12-15 minutes more.
9. 9While that cooks, melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for pork over medium-high heat. Add apple and add salt and pepper to taste.
10. 10Cook, scraping up any browned bits from bottom of pan, until apple is slightly softened, 2-3 minutes. Add garlic; cook until fragrant, 30 seconds.
11. 11Add 1/z cup water (3/4 cup for 4), stock concentrate, and 11/2 tsp sugar (3 tsp for 4). Cook, stirring, until the sauce thickens and apple is very tender, 3-5 minutes. Season to taste with salt and pepper.
12. 12Remove pan with apple from heat; mix in 1 TBSP butter (2 TBSP for 4 servings) and a squeeze of lemon juice. Divide pork, zucchini, and sweet potatoes between plates. Top pork with glazed apple sauce.
13. 13Top zucchini with a squeeze of lemon juice.