Roasted Sweet Potatoes

• 2 medium sweet potatoes (about 500 g), cut into 1-inch cubesFind substitute
• 1 tbsp olive oilFind substitute
• ½ tsp kosher saltFind substitute
• ¼ tsp black pepperFind substitute

Pork Chops

• 2 bone-in pork chops (about 1–1¼ lb / 450–570 g total)Find substitute
• ¾ tsp kosher saltFind substitute
• ¼ tsp black pepperFind substitute
• ¼ tsp ground cinnamonFind substitute
• 1 tbsp olive oilFind substitute

Cinnamon-Apple Brown Butter Sauce

• 4 tbsp (56 g) unsalted butterFind substitute
• 1 medium yellow onion (about 150 g), thinly slicedFind substitute
• 2 medium apples (about 300 g), cored and slicedFind substitute
• 2 garlic cloves, mincedFind substitute
• ¼ tsp ground cinnamonFind substitute
• ⅛ tsp ground nutmeg, optionalFind substitute
• 1 tbsp apple cider vinegarFind substitute
• ¾ cup (180 ml) chicken stockFind substitute
• 1 tbsp maple syrupFind substitute
• 1 tsp Dijon mustardFind substitute
• 2 sprigs fresh thymeFind substitute
• 1 tbsp chopped fresh parsley, optionalFind substitute

1. 1

   Roast the sweet potatoes: Heat the oven to 425°F (220°C). Toss the sweet potatoes with 1 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper. Spread in a single layer on a sheet pan and roast for 25–30 minutes, flipping once halfway through, until browned and tender.

2. 2

   Season the pork: Pat the pork chops very dry. Season both sides evenly with the remaining ¾ tsp salt, ¼ tsp black pepper, and ¼ tsp cinnamon.

3. 3

   Sear the pork chops: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 3–5 minutes per side, until deeply browned. Reduce the heat to medium and continue cooking as needed until the thickest part reaches 145°F (63°C). Transfer to a plate and let rest.

4. 4

   Brown the butter: Reduce the skillet heat to medium. Add the butter and cook for 2–4 minutes, swirling frequently. The milk solids should turn golden brown and smell nutty. Watch carefully because brown butter can quickly burn.

5. 5

   Cook the onion and apples: Add the sliced onion to the brown butter and cook for 3–4 minutes, until beginning to soften. Add the apples, remaining ¼ tsp cinnamon, and optional nutmeg. Cook for another 4–6 minutes, until the apples are slightly tender but still hold their shape.

6. 6

   Add the garlic and vinegar: Stir in the garlic and cook for about 30 seconds. Add the apple cider vinegar and scrape up the browned bits from the bottom of the skillet.

7. 7

   Finish the sauce: Add the chicken stock, maple syrup, Dijon mustard, and thyme. Simmer for 4–6 minutes, stirring occasionally, until the sauce has reduced slightly and coats the back of a spoon.

8. 8

   Return the pork: Remove the thyme sprigs. Return the pork chops and any accumulated juices to the skillet. Spoon the apple brown butter sauce over the pork and warm for about 1 minute.

9. 9

   Serve: Divide the roasted sweet potatoes between two plates. Add a pork chop to each and spoon the warm cinnamon-apple brown butter sauce over the top. Finish with chopped parsley, if using.