It seems like forever ago that I was in the kitchen cooking. We have been so busy lately with the kids. The twins and their brother are in the midst of baseball season. That means that the dads are consistently chauffeuring them to and from their games. Sometimes on these days we don’t have enough time to eat a proper meal. This means that we need to think ahead and make certain that the meals are quick to prepare.
At the beginning of the week, I made my pilgrimage to the grocery store. I tried to think out the weeks worth of meals, keeping in mind how busy we would be. Because of this, I chose a family staple, thinly sliced boneless pork chops. These pork chops are a God send. They cook up very quickly and can be dressed any way you want.
Building off of our Harvest Pork recipe, I had to improvise and use what we had on hand. I did not have any apples, or apple juice, but we did have some kids juice boxes and was an apple juice cocktail blend. In a pinch it would give us the flavor we needed.
This meal turned out to be quick to prepare. It was big on flavor. It is great for a weekday meal, but special enough for company. We will definitely be making this dish again, and often. Enjoy! -Scott
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- 1 1/4 - 1 1/2 Lb Boneless Pork Chops Thin Sliced
- 1 medium red onion chopped
- 2 medium sweet potatoes cubed small pieces
- 3 cloves garlic finely chopped
- 1 1/4 Cup white wine
- 1 apple juice cocktail kids juice box 6.75 oz
- 1 to 2 tbs apple cider vinegar
- 1/4 cup brown sugar
- 1 tbs cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground cloves
- 3 tbs olive oil
- 1/2 tbs butter
- salt and pepper to taste
- Add 2 tablespoons of olive oil to a skillet and heat over medium high heat.
- Lightly salt and pepper each side of the thinly sliced, boneless pork chops and add to skillet.
- Brown pork chops on both sides, being careful not to overcook. Because the pork chops are thinly sliced, they will not take long to cook.
- Remove pork chops from skillet and set aside.
- Add the remaining olive oil to the skillet.
- Once the olive oil has heated, add the onion, sweet potatoes and garlic. Sauté until the onion has become translucent and the sweet potatoes has started to soften.
- Pour wine into the skillet and scape the bottom of the skillet to remove any coating.
- Add juice box, apple cider vinegar, brown sugar, cinnamon, nutmeg, cloves, and salt and pepper.
- Bring this to a light boil, then cover pan and reduce heat. Cook covered until the sweet potatoes have cooked.
- Uncover and add the pork chops to the skillet making certain to nestle the meat into the sauce, allowing pork chops to reheat.
- Remove pork chops and sweet potatoes from the skillet and plate on a serving platter.
- Increase the heat on stove to high to bring the sauce to a boil. This will allow the sauce to reduce and thicken a bit.
- Once the sauce has thickened, turn off the burner and add butter, making certain to stir the butter into the sauce until butter is completely melted.
- Pour some of the sauce over the pork chops and sweet potatoes. Place the remaining sauce in a gravy boat and serve on the side.