Preheat oven to 450*
Medium dice Sweet Potatoes into 1/2" cubes, carrots on the diagonal into 3/4" pieces. Toss w/ 1 Tbsp oil, S&P. Roast 20-25 minutes.
Thinly slice Apple; finely dice garlic; Pat dry Pork Chops
Season Pork Chops w/ S&P. Heat oil in a large pan over Med-Hi heat. Add Pork Chops and cook until browned and cooked through, about 4 minutes per side. Transfer to a plate and set aside.
Melt 1 Tbsp butter in same pan used to cook pork chops. Add apple, season w/ S&P. Stir, scraping up Fond, until apple just softened , 2-3 minutes.
Add Garlic, cook until fragrant, and add 1/2 cup water, stock concentrate, and sugar. Cook, stirring, until sauce is thickened and apple is tender, about 3 minutes. Season w/ S&P as needed.
Turn off heat, stir in 1 Tbsp butter and 1/2-1 Tbsp Lemon juice. Serve over Pork Chops and veggies.
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|Serving Size: 1 Serving (715g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 760 (59%)|
|Amt Per Serving||% DV|
|Total Fat 84.4g||113 %|
|Saturated Fat 27.1g||136 %|
|Monounsaturated Fat 34.6g|
|Polyunsanturated Fat 15.2g|
|Cholesterol 397.8mg||122 %|
|Sodium 1351mg||47 %|
|Potassium 1782.2mg||47 %|
|Total Carbohydrate 31.9g||9 %|
|Dietary Fiber 6.4g||26 %|
|Sugars, other 25.5g|
|Protein 101.1g||144 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1297
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