Active Time
25 minutes
Total Time
40 minutes
The classic combination of tender pork, tart apples, and cider-braised sweet potatoes is a textbook meal for chilly days, especially when you're really hungry. You'll be amazed how easy it is to pull this hearty meal together; even the cider-based mustard sauce is a snap to prepare.
Ingredients
Serves 2
Step 1
1. Combine the cider, cinnamon and 1/4 tsp salt in a cup. Set aside.
Step 2
2. Pat the pork chops dry and sprinkle all over with salt and pepper.
Step 3
3. Heat a 12-in/30.5-cm skillet over medium-high heat and add the olive oil. When the oil shimmers, add the seasoned pork chops to the pan and cook until lightly browned on the first side, about 3 minutes. Turn and cook until browned on the second side, about 2 minutes longer. Transfer the pork chops to a plate. (They will not be cooked through at this point.)
Step 4
4. Add the sweet potato, apple, shallot, cider mixture, and a grind or two of pepper to the hot pan. Bring it all to a simmer, cover, and reduce the heat to medium-low or low—the pan should bubble, but not too aggressively. Cook the potato mixture until a fork easily pierces the partially cooked potato but there is still some resistance, about 10 minutes.
Step 5
5. Return the pork chops to the pan (along with any juices accumulated on the plate) and nestle them into the potatoes and apples. Cover and cook until the meat is cooked through and the potatoes are tender, about 8 minutes longer. Taste and adjust the seasoning.
Step 6
6. Transfer the pork chops, potatoes, and apples to two warmed plates. There should be some liquid remaining in the pan to serve as a base for the sauce. (If the potatoes have absorbed all of the liquid, add 2 to 3 tbsp cider to the pan and heat it briefly over medium heat.) Stir the mustard into the pan juices with a fork. Taste the sauce and add more pepper if it needs it.
Step 7
7. Spoon the sauce over the meat and vegetables, sprinkle the parsley over the top, and serve hot.
It's that easy: Pardon me, but, do you have any Grey Poupon? If not, get some, or purchase one of the many exceptional whole-grain mustards on the grocery shelves these days—they have more "pow!" than the smooth Dijon style. Pommery Moutarde de Meaux is the gold standard, having been "served at the tables of French kings since 1632," which probably makes it good enough for the rest of us.
Extra hungry? Add steam-in-the-bag peas for a welcome splash of green on the plate.
In the Glass: A medium-dry Riesling will complement the sweet pork and apples, as would a tall, cold glass of Belgian-style wheat ale such as Blue Moon.
How would you rate Sautéed Pork Chops with Sweet Potato, Apples and Mustard Sauce?
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Reviews (31)
Back to TopWe just love this! All the right ingredients, you just need to use your tastes and judgement to determine amounts. I used 3/4 c apple cider initially, then a splash more to make the sauce.I also doubled the cinnamon. I didn't have any fresh parsley so I used a few leaves of fresh sage from the garden. So delish! And the whole house smelled like autumn.
Carol Evans
La Crescenta, CA
10/9/2021
Great dish and easy to make. It's part of my family's regular rotation in the fall/winter.
shrushanti
Eagan, MN
4/29/2021
Bland with undercooked sweet potatoes. I should have read the reviews.
kitchendrama
Saskatoon, Canada
12/21/2017
Glad I read other reviewers' comments before making. I cubed the potatoes and apples, tripled the cinamman added some diced red onion and added brown sugar, salt, pepper and sage. I cut the apple juice in half and added some apple cider instead to cut the sweetness from the added brown sugar. Other than that Mrs. Lincoln, I really enjoyed the recipe.
ElizabethJ.
5/19/2017
This was so easy and so delicious! Since I was using small Macintosh apples I used 2. Also the second time I made it I just cubed the sweet potato and apple so it was more a chutney than thin slices. Much easier and just as good. We did add a little more mustard than the recipe calls for but either way its super easy and super delicious.
magsv
Orlaqndo, FL
4/21/2017
Very easy recipe! If you follow the recipe as published it tends to be a very delicate taste. You could adjust the sauce a bit to spice things up. One thing I will do next time for sure is to increase by about 50% the amount of cinnamon .
jim91010
Duarte, California
2/15/2017
It was okay... the flavors worked well together but it was a but bland for my taste. I would add some spices to the pork before browning it next time and maybe add some butter and white wine to the mustard sauce.
Anonymous
New York, NY
8/22/2016
This was a hit. I want to make twice as much next time so that there will be leftovers.
katelynrlea
San Jose, CA
2/2/2016
This is a fantastic dish. I used it for a family dinner party & everyone loved it. Timing is important - but don't let that intimidate you. I am not a seasoned cook and tried this for 9 chops the first time. I didn't have a big enough pan but it still came out great. My apples cooked down more than my sweet potatoes - but I am sure part of that was a quantity/pan size issue. Definitely plan to make again - warms up well for left overs too.
knit_knack
Oak Ridge, TN
10/6/2015
I followed the recipe and had a perfectly delicious dinner. I was suspect of the mustard sauce and was pleasantly surprised! I would make this again.
annebil
Orange, Ca
4/11/2015
Very good, just a challenge to cook the pork chops just right. I added about a tablespoon of fresh rosemary and a tablespoon of fresh diced ginger and it gave the sauce a really nice additional zest.
Strickchef
Boston, MA
3/25/2015
This is a great dish, I used Butternut Squash instead of Sweet Potatoes and it was delicious, will make again this time with the Sweet Potato. It's a keeper!
queenie51
Honolulu, HI
3/9/2015
This is a great base recipe. Using the tips that other reviewers left, I cobbled together something that was very nice. I used a mandolin to slice the sweet potatoes and apples very thin, so I did not have to adjust the cooking time or add the sweet potatoes early. I also added some ground sage and freshly grated nutmeg with the potato mixture. When it came time to make the sauce, I added a bit more cider, doubled the mustard and finished it with a pat of butter. I served it with a nice brown ale-beer bread and a salad.
lenin54
New York, NY
2/3/2015
Honestly, compared to the flashy, gourmet dishes on this website, this dish probably deserves 2.5 forks for flavor. It's very good, but not "blow me away" good. When considering number of ingredients, number of dishes, and prep time, I had to give this 4 forks. You would be hard pressed to find a dish that is this good and this easy to prepare. By using a very large sweet potato and apple and very thick pork chops, you can easily get 4 meals out of this, instead of the suggested 2, giving you even more bang for the buck. I will definitely make again as written (maybe slightly more mustard).
wafflechip
Toledo, OH
1/10/2015
My family is big on spice and the flavor in this is delicate, but we really enjoyed it anyway. My only suggestion would be to start the sweet potatoes a little before the apples and shallots; some of ours were still a little firm.
sherrylkk
Raleigh, NC
11/25/2014
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