Careme

Ingredients

• Boneless pork loin chop 2 chops, about 12 oz total $6.99
• Japanese sweet potato 2 medium $1.89
• Organic Gala apples 2 $2.49
• Sweet onion 1 medium $1.43
• Organic rosemary bunch 1 tsp chopped $2.99
• Lemon 1/2 $0.99
• Olive oil 2 tbsp pantry
• Butter 1 tbsp pantry
• Salt and black pepper to taste pantry

Instructions

1. Heat the oven to 425°F. Scrub and cut 2 medium Japanese sweet potatoes ($1.89 each) into 1-inch wedges. Toss the wedges with 1 tablespoon olive oil, 1/2 teaspoon salt, and a few grinds of black pepper on a sheet pan.
2. Roast the 2 sweet potatoes at 425°F for 25 to 30 minutes, flipping once, until browned and tender.
3. While the potatoes roast, pat dry 2 boneless pork loin chops, about 12 ounces total, from 1 package ($6.99). Season both sides with 3/4 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon chopped rosemary from 1 organic rosemary bunch ($2.99).
4. Thinly slice 1 medium sweet onion ($1.43). Core and slice 2 organic Gala apples ($2.49) into wedges. Keep the apple slices fairly thick so they hold their shape.
5. Heat 1 tablespoon olive oil in a large skillet over medium-high. Add the 2 seasoned pork chops and sear 3 to 4 minutes on the first side. Flip and cook 2 to 3 minutes on the second side until just cooked through, about 140 to 145°F. Transfer the chops to a plate to rest.
6. Reduce the skillet heat to medium. Add 1 tablespoon butter, the sliced 1 sweet onion, and a pinch of salt. Cook 4 minutes until the onion begins to soften and color.
7. Add the sliced 2 apples and cook 3 to 4 minutes more, tossing gently, until the apples are glossy and lightly caramelized but not mushy.
8. Squeeze in the juice of 1/2 lemon ($0.99) and 2 tablespoons water to loosen the skillet juices. Stir and scrape up any browned bits.
9. Return the rested pork chops and any juices to the skillet for 1 minute to coat with the apple-onion mixture.
10. Serve the 2 pork chops with the apple-onion pan topping and the roasted 2 Japanese sweet potatoes on the side.