Dinner · American

Skillet Apple Pork Chops with Roasted Sweet Potatoes and Zucchini

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · August 4, 2026

This one-pan-plus-a-sheet-tray dinner turns pork chops into something special with a quick glazed apple sauce that comes together in the same pan. While the pork rests, sweet potatoes and zucchini roast until browned and tender. It is comforting, a little sweet, and ready in about 40 minutes.

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Skillet Apple Pork Chops with Roasted Sweet Potatoes and Zucchini

Why you'll love this

  • A complete dinner with protein and two vegetables in about 45 minutes.
  • The apple pan sauce tastes fancy but takes five minutes.
  • Minimal cleanup: one skillet and two sheet pans.
  • Naturally gluten free and family friendly.

EveryDayMeal recipe

Skillet Apple Pork Chops with Roasted Sweet Potatoes and Zucchini

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

Ingredients

  • 2 medium sweet potatoes, peeled and diced
  • 1 apple, cored and thinly sliced
  • 2 cloves garlic, finely chopped
  • 1 lemon, quartered
  • 2 boneless pork chops
  • 1 zucchini, halved and sliced into half-moons
  • 1 chicken stock concentrate (or 1/2 cup chicken broth)
  • 1 tbsp, plus more for drizzling vegetable oil
  • 1 1/2 tsp granulated sugar
  • 2 tbsp butter
  • to taste salt and black pepper

Equipment

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

Instructions

  1. Set oven racks to the top and middle positions and preheat to 450 degrees F. Dice the sweet potatoes into 1/2-inch pieces, toss on a baking sheet with a drizzle of oil, salt, and pepper, and roast on the top rack for 12 minutes so they get a head start.
  2. While those roast, thinly slice the apple into half-moons, finely chop the garlic, and quarter the lemon. Trim and halve the zucchini lengthwise, then cut into 1/2-inch half-moons. Toss the zucchini on a second baking sheet with oil, salt, and pepper and set aside.
  3. Pat the pork chops dry with paper towels and season all over with salt and pepper (drying them helps get a good brown crust). Heat a drizzle of oil in a large skillet over medium-high heat, add the pork, and cook until browned and cooked through, 4 to 5 minutes per side. Turn off the heat and transfer to a plate to rest.
  4. Once the sweet potatoes have roasted 12 minutes, slide the zucchini sheet onto the middle rack and continue roasting until both vegetables are browned and tender, 12 to 15 minutes more.
  5. Meanwhile, melt 1 tablespoon butter in the pork skillet over medium-high heat. Add the apple slices, season with salt and pepper, and cook, scraping up the browned bits from the bottom of the pan, until slightly softened, 2 to 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.
  6. Stir in 1/2 cup water, the stock concentrate, and 1 1/2 teaspoons sugar. Cook, stirring, until the sauce thickens and the apple is very tender, 3 to 5 minutes, then season with salt and pepper.
  7. Pull the pan off the heat and stir in the remaining 1 tablespoon butter and a squeeze of lemon for a glossy, balanced sauce. Divide the pork, zucchini, and sweet potatoes between two plates, spoon the glazed apples over the pork, and finish the zucchini with a squeeze of lemon.

Tips from the kitchen

  • Pat the pork really dry before searing. A dry surface browns instead of steaming.
  • Use an instant-read thermometer and pull the pork at 145 degrees F for juicy chops.
  • Cut the sweet potatoes and zucchini the same size so they roast evenly.

Estimated nutrition per serving: 610 cal · 38g protein · 52g carbs · 28g fat

Make it your own

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

Storing & make-ahead

Store leftovers in an airtight container in the fridge up to 3 days. Reheat the pork and vegetables in a 350 degree F oven or a skillet until warmed through. The apple sauce reheats well with a splash of water to loosen it.

Good to know

How do I keep pork chops from drying out?
Cook over medium-high just until they reach 145 degrees F, then let them rest a few minutes. Thicker chops stay juicier than thin ones.
Can I use regular potatoes instead of sweet potatoes?
Yes. Russet or Yukon Gold work well, though they may need a few extra minutes to brown.
What if I do not have stock concentrate?
Use 1/2 cup chicken broth in place of the concentrate plus water, and reduce a little longer to thicken.
Can I double this for four people?
Yes. Double all ingredients, use both baking sheets fully, and sear the pork in batches so it browns instead of steaming.

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