Dinner · American

Skillet Apple Pork Chops with Roasted Sweet Potatoes and Zucchini

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · June 25, 2026

Juicy seared pork chops get a glossy apple pan sauce that comes together while your veggies roast. It is a complete dinner with one skillet and one sheet pan, and it tastes far fancier than the effort it takes. Sweet, savory, and ready in about 45 minutes.

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Skillet Apple Pork Chops with Roasted Sweet Potatoes and Zucchini

Why you'll love this

  • Sweet apple glaze and savory pork is a combo that always wins.
  • One skillet and one sheet pan means easy cleanup.
  • On the table in about 45 minutes.
  • Naturally gluten-free and packed with veggies.

EveryDayMeal recipe

Skillet Apple Pork Chops with Roasted Sweet Potatoes and Zucchini

Prep
15m
Cook
30m
Total
45m
Serves
2
Level
Easy

Ingredients

  • 2 sweet potatoes, diced into 1/2-inch pieces
  • 1 apple, halved, cored, and thinly sliced
  • 2 cloves garlic, finely chopped
  • 1 lemon, quartered
  • 2 pork chops
  • 1 zucchini, halved and cut into 1/2-inch half-moons
  • 1 chicken stock concentrate
  • 1 tbsp vegetable oil
  • 1 1/2 tsp sugar
  • 2 tbsp butter
  • to taste salt and pepper

Equipment

  • Large skillet
  • Two baking sheets
  • Sharp knife
  • Cutting board
  • Instant-read thermometer

Instructions

  1. Adjust your oven racks to the top and middle positions and preheat to 450 degrees. Wash and dry all your produce so everything roasts and sears evenly instead of steaming.
  2. Toss the diced sweet potatoes on a baking sheet with a drizzle of oil, salt, and pepper, then roast on the top rack for 12 minutes. Starting them early gives them a head start so they finish at the same time as the zucchini.
  3. While the potatoes roast, toss the zucchini half-moons on a second baking sheet with oil, salt, and pepper and set aside. Slice the apple, chop the garlic, and quarter the lemon so everything is prepped and ready to go.
  4. Pat the pork chops very dry with paper towels and season generously all over with salt and pepper. Dry meat browns instead of steaming, which is the difference between gray pork and a golden crust.
  5. Heat a drizzle of oil in a large skillet over medium-high heat, then add the pork and cook 4 to 5 minutes per side until deeply browned and cooked through. Transfer to a plate to rest while you build the sauce.
  6. After the sweet potatoes have roasted 12 minutes, slide the zucchini sheet onto the middle rack and roast both 12 to 15 minutes more, until browned and tender at the edges.
  7. In the same skillet over medium-high heat, melt 1 tablespoon butter, then add the apple slices with a pinch of salt and pepper. Cook 2 to 3 minutes, scraping up the browned bits from the pork, until the apple softens slightly and picks up that savory flavor.
  8. Add the garlic and cook 30 seconds until fragrant, then stir in 1/2 cup water, the stock concentrate, and the sugar. Simmer 3 to 5 minutes, stirring, until the sauce thickens into a glaze and the apple turns very tender.
  9. Pull the pan off the heat and stir in the remaining 1 tablespoon butter plus a squeeze of lemon for shine and brightness. Divide the pork, zucchini, and sweet potatoes between two plates, spoon the apple glaze over the pork, and finish the zucchini with another squeeze of lemon.

Tips from the kitchen

  • Use an instant-read thermometer and pull the pork at 145 degrees, then let it rest a few minutes so the juices stay in the meat.
  • Cut the sweet potatoes into even pieces so they cook at the same rate and none turn out raw in the center.
  • If the apple sauce reduces too far, splash in a little more water to loosen it back to a spoonable glaze.

Estimated nutrition per serving: 620 cal · 38g protein · 52g carbs · 30g fat

Make it your own

  • Swap the pork chops for boneless chicken breasts or thighs, adjusting the cook time.
  • Use a firm pear instead of apple for a softer, more floral sauce.
  • Add a pinch of cinnamon or thyme to the glaze for extra warmth.

Storing & make-ahead

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a covered skillet or the microwave, adding a splash of water to revive the sauce. The veggies are best fresh but reheat fine.

Good to know

How do I know the pork is done?
Cook until the internal temperature hits 145 degrees on an instant-read thermometer, then rest it for a few minutes before serving.
Can I make it without the stock concentrate?
Yes, use about 1/3 cup of regular chicken broth in place of the water and concentrate, and reduce until the sauce thickens.
What apple works best?
A firm, slightly tart apple like Honeycrisp, Gala, or Granny Smith holds its shape and balances the sweetness.
Can I roast everything on one pan?
You can, but give the items room and stagger them so the sweet potatoes get their head start, since they take longer than zucchini.

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