Seared Pork Chops with Roasted Apples, Fennel and Sweet Potato in Mustard Rosemary Sauce

Discover the magic of sweet and savory flavors in this hearty dish. Pork chops are perfectly seared then roasted alongside tender apples, fennel and sweet potatoes, creating a caramelized medley that pairs beautifully with the meat.

A quick mustard and rosemary pan sauce brings everything together, adding a tangy, aromatic finish. This one-pan meal is simple enough for a weeknight yet impressive enough for guests.

Log in to save recipes and build weekly shopping lists.

Ingredients

4 boneless pork chops (about 1 inch thick)View ingredient guideLike ingredientDislike ingredient

2 tablespoons olive oilView ingredient guideLike ingredientDislike ingredient

1 large sweet potato, peeled and cut into 1/2-inch cubesView ingredient guideLike ingredientDislike ingredient

1 medium fennel bulb, trimmed and cut into wedgesView ingredient guideLike ingredientDislike ingredient

2 apples (such as Honeycrisp or Gala), cored and cut into wedgesView ingredient guideLike ingredientDislike ingredient

2 tablespoons Dijon mustardView ingredient guideLike ingredientDislike ingredient

1 tablespoon fresh rosemary, choppedView ingredient guideLike ingredientDislike ingredient

1/2 cup chicken brothView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F (200°C).
2. Season pork chops generously with salt and pepper on both sides.
3. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear pork chops for 2-3 minutes per side until golden brown. Transfer to a plate.
4. In the same skillet, add remaining 1 tablespoon olive oil. Add sweet potato cubes and fennel wedges. Cook for 5 minutes, stirring occasionally, until slightly softened.
5. Add apple wedges to the skillet and cook for 2 more minutes.
6. Return pork chops to the skillet, nestling them among the vegetables and apples.
7. In a small bowl, whisk together Dijon mustard, chopped rosemary and chicken broth. Pour the mixture over the pork and vegetables.
8. Transfer the skillet to the preheated oven. Roast for 15-20 minutes or until pork reaches an internal temperature of 145°F (63°C) and vegetables are tender.
9. Remove from oven and let rest for 5 minutes before serving. Spoon pan sauce over the pork and vegetables.

Recipe Tips

FAQ

Can I use bone-in pork chops?

Yes, bone-in chops work well. Adjust cooking time as needed; they may take a few minutes longer to reach 145°F.

What can I substitute for fennel?

You can use celery root or omit it and add extra sweet potato or apple.

Can I make this dish ahead?

It’s best served fresh, but you can prep the vegetables and sauce ahead. Roast just before serving.