Dinner · American

Skillet Apple Pork Chops with Roasted Sweet Potatoes and Zucchini

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · October 5, 2026

This is the kind of dinner that feels special but comes together on a busy weeknight. Pan-seared pork chops get crowned with a glossy, buttery apple sauce while sweet potatoes and zucchini roast alongside. Sweet, savory, and done in under 45 minutes.

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Skillet Apple Pork Chops with Roasted Sweet Potatoes and Zucchini

Why you'll love this

  • A full plate of protein, veggies, and a glossy sauce in about 45 minutes.
  • The buttery apple sauce tastes fancy but uses pantry staples.
  • Mostly hands-off while the oven does the vegetables.
  • Naturally gluten-free and easy to scale up for the family.

EveryDayMeal recipe

Skillet Apple Pork Chops with Roasted Sweet Potatoes and Zucchini

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

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 packet 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 pepper

Equipment

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

Instructions

  1. Adjust your oven racks to the top and middle positions and preheat to 450 degrees F. Wash and dry all your produce so everything roasts and browns instead of steaming.
  2. Dice the sweet potatoes into 1/2-inch pieces, then toss on a baking sheet with a drizzle of oil, salt, and pepper. Roast on the top rack for 12 minutes to give them a head start, since they take longer than the zucchini.
  3. While the potatoes roast, trim and halve the zucchini lengthwise, then slice into 1/2-inch half-moons. Toss on a second baking sheet with a little oil, salt, and pepper and set aside. Also slice the apple into thin half-moons, chop the garlic, and quarter the lemon.
  4. Pat the pork chops very dry with paper towels (this is the trick to a good sear) and season all over with salt and pepper. Heat a drizzle of oil in a large skillet over medium-high heat, then cook the pork until browned and cooked through, 4 to 5 minutes per side. Transfer to a plate and turn off the heat.
  5. Once the potatoes have roasted 12 minutes, slide the zucchini sheet onto the middle rack. Roast both until browned and tender, 12 to 15 minutes more.
  6. Melt 1 tablespoon butter in the same skillet over medium-high heat. Add the apple with a pinch of salt and pepper and cook, scraping up the browned bits from the pork, until slightly softened, 2 to 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.
  7. 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. Season to taste.
  8. Off the heat, stir in the remaining 1 tablespoon butter and a squeeze of lemon for brightness. Divide the pork, zucchini, and sweet potatoes among plates, spoon the apple sauce over the pork, and finish the zucchini with a little more lemon juice.

Tips from the kitchen

  • Pat the pork bone dry before searing. Any surface moisture steams the meat and keeps it from getting that golden crust.
  • Pull the pork at 145 degrees F on an instant-read thermometer and let it rest. It will stay juicy instead of drying out.
  • Cut your sweet potatoes evenly so they roast at the same rate, and don't crowd the pan or they'll steam.

Estimated nutrition per serving: 560 cal · 38g protein · 48g carbs · 25g fat

Make it your own

  • Swap the pork chops for chicken breasts or thighs, adjusting the cook time.
  • Use a tart apple like Granny Smith for more contrast against the sweet sauce.
  • Add a pinch of cinnamon or fresh thyme to the apple sauce for extra warmth.

Storing & make-ahead

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat the pork gently in a covered skillet with a splash of water so it doesn't dry out, and crisp the vegetables in a hot oven or air fryer.

Good to know

How do I know the pork is done?
The safest way is an instant-read thermometer: pull the chops at 145 degrees F and let them rest 5 minutes. They'll be juicy and just slightly pink in the center.
Can I use regular potatoes instead of sweet potatoes?
Yes. Russet or Yukon Gold work well. Dice them the same size and give them the same head start in the oven.
What if I don't have stock concentrate?
Use 1/2 cup chicken broth in place of the water and concentrate. The sauce may take a minute or two longer to thicken.
Can I double this for four people?
Absolutely. Double every ingredient, use 3/4 cup water and 3 teaspoons sugar in the sauce, and sear the pork in batches so the pan stays hot.

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