Seared Pork Chop with Roasted Fall Vegetables
Oh, pork chop, how I love you. They seem to get a bad rep, probably because we’ve all had one too many extremely dry ones, but, when cooked right, they are freaking delicious. I don’t know who started the whole pork chops and apple sauce movement, but I’m very much so behind it. In this dressed up version, I took the classic flavor combination and paired my pork chop with some roasted vegetables that scream “fall” to me and, of course, some sautéed apples. The combination is everything I never knew I needed and the perfect meal for a date night in, which is what you can expect from Joe and I basically all winter long (and especially now as new puppy parents). While we’re talking pork chops, let’s be very clear on something: not all are created equal. I’m very particular with my meat and poultry and especially so when it comes to pork. Which is why I usually only cook pork that comes from Butcherbox and is from a source I can trust.
Now that we’ve set that straight, let’s dive into this recipe. First and foremost, you will need one very essential piece of equipment in your kitchen to give this recipe it’s full potential: a cast iron skillet (duh! My favorite tool in my kitchen). With the skillet you’re able to get that perfect sear on the pork chop, an absolute requirement for this dish to excel. To start off, chop the apple, sweet potato, and squash into ½ inch pieces and toss with some avocado oil, cinnamon, and salt and pepper. I know cinnamon is an odd addition to this meal, but I promise, it adds the perfect touch. After all, pork chops and apple sauce – remember!? Okay, where was I…
Once the vegetables are seasoned, place them on a parchment lined baking sheet and cook in the oven, or toaster oven, at 425 degrees for about 25 minutes, or until the vegetables and fruits are cooked through and are slightly crisped on the exterior. While that is baking, begin cooking the pork chop. It is important to bring your pork chop to room temperature prior to cooking so that you are able to get a nice sear on the exterior along with a juicy and cooked through interior. Season the pork chop generously with salt and pepper and bring the cast iron skillet over high heat and add 1 tablespoon of ghee. Once that is melted and the skillet is hot, add the pork chop. Allow to cook, untouched, on one side for 5-7 minutes, forming a nice sear on the bottom side. Then flip the pork chop and allow the other side to sear for an additional 5-7 minutes, untouched. Remove the pork chop from the skillet and allow to rest for at least 10 minutes prior to serving. When the pork chop is resting, add in the kale to the roasted vegetable and fruit medley and allow it to wilt in the oven for about 5 minutes.
Once everything is finished cooking, serve alongside each other while still hot and enjoy this new take on an old time classic.
Seared Pork Chop with Roasted Fall Vegetables
ingredients:
- Boneless pork chop (2)
- Kale (1/2 head)
- Pink lady apple (1)
- Sweet potato (1)
- Acorn squash (1) – or butternut or honeynut or kabocha
- Ghee (1 tablespoon)
- Avocado oil (1 teaspoon)
- Cinnamon (1/2 teaspoon)
- Salt
- Pepper
instructions:
How to cook Seared Pork Chop with Roasted Fall Vegetables
- Chop the apple, sweet potato, and squash into ½ inch pieces and toss with 1 teaspoon of avocado oil, ½ teaspoon of cinnamon, and salt & pepper
- Place on a parchment lined baking sheet and cook in the oven at 425 degrees for about 25 minutes, or until the vegetables/fruits are cooked through with a slight crisps on the outside
- While that is baking, prepare the porkchops by patting them dry and seasoning with salt and pepper
- On a hot cast iron skillet, add 1 tablespoon of ghee
- Once the ghee has melted, add the pork chops to the hot skillet on high heat so that they sear
- Leave, untouched, for about 5-7 minutes, forming a nice sear on the bottom side of the pork chop
- Flip the pork chop and cook for an additional 5-7 minutes on the other side
- Remove the pork chop from the skillet and allow to sit aside for at least 10 minutes
- While the pork chops are resting, wash, destem, and chop the kale into small pieces and add into the pan with roasted vegetables
- With the kale added on to the baking sheet, place it back in the oven at 425 degrees for an additional 5 minutes
- Serve the pork chop alongside the roasted vegetables and enjoy!
- Gluten Free
- Dairy Free
- Soy Free
- Whole30
- Paleo