Skillet Pork Chops with Pan Apple-Butter Sauce and Roasted Root Vegetables

Bone-in pork chops sear in cast iron, glazed with apple-butter and cider-vinegar pan sauce beside thyme-roasted carrots and parsnips. The plate echoes Copper Until the Apples Break, when Pennsylvania German harvest kettles reduced orchard surplus into dark velvet sweetness.

Serves 4

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Ingredients

• 4 (6-ounce) bone-in pork chops
• 3/4 cup apple butter
• 2 tbsp apple cider vinegar
• 4 medium carrots
• 3 medium parsnips
• 1 large yellow onion
• 3 tbsp olive oil
• 4 sprigs fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. 1Preheat the oven to 425°F then cut the carrots parsnips and onion into uniform chunks.
2. 2Toss the vegetables with olive oil salt pepper and thyme sprigs on a sheet pan and roast for 35 minutes until tender and caramelized.
3. 3Season the pork chops with salt and pepper then sear them in a large cast-iron skillet with the remaining olive oil over medium-high heat for 4 minutes per side.
4. 4Remove the chops to a plate then lower the heat and add the apple butter and cider vinegar to the same skillet.
5. 5Whisk the sauce until it bubbles and thickens slightly scraping up the browned bits then return the chops to the skillet turning to coat them in the pan sauce.
6. 6Serve the pork chops with the apple-butter sauce spooned over top and the roasted root vegetables on the side.