Seared Pork Chops with Sautéed Apples, Roasted Potatoes, and Broccolini

Ingredients

Quantities are for 4 servings.

Ingredient amounts are scaled. Amounts written inside the instructions are for 4 servings, so scale those to match.

Cooking for 6 or more? You may need to split this between two pans or pots (or cook in batches) so it cooks evenly and browns instead of steaming.

• 1 3/4 lb Boneless pork chops (1-inch thick)
• 1 1/2 lb Yukon gold potatoes
• 12 oz Broccolini
• 2 each Apples (Honeycrisp or Granny Smith)
• 1/2 each Yellow onion, diced
• 1 tbsp Apple cider vinegar
• 4 tbsp Vegetable oil
• 2 tbsp Butter
• 1/2 tsp Dried thyme
• 1 1/2 tsp Salt
• 1 tsp Black pepper

Instructions

1. Heat the oven to 425°F. Scrub the potatoes and cut them into 1-inch chunks (halve any small ones). Toss them on a large rimmed sheet pan with 2 tablespoons of the oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper, spread in a single layer, and roast 20 minutes.
2. While the potatoes roast, rinse the broccolini and trim the tough ends. Core and dice the apples into 1/2-inch pieces and dice the onion. Pat the pork chops dry with paper towels and season both sides with 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper.
3. When the potatoes have roasted 20 minutes, stir them, push them to one side, and add the broccolini to the pan. Toss it with 1 tablespoon of the oil and a pinch of salt and roast 10-12 minutes more, until the potatoes are golden and the broccolini is tender and lightly charred.
4. While the vegetables finish, heat the remaining 1 tablespoon of oil in a large (12-inch) skillet over medium-high heat. Sear the pork chops 4-5 minutes per side, until deeply browned and the thickest part reaches 145°F. Move them to a clean plate, cover loosely with foil, and let them rest 3 minutes. Wash your hands, tongs, and anything else that touched the raw pork.
5. Lower the skillet heat to medium. Melt the butter, add the onion, and cook 2 minutes. Add the apples and cook 4-5 minutes, stirring now and then, until golden and just tender. Stir in the thyme, the remaining 1/4 teaspoon of pepper, the remaining 1/4 teaspoon of salt, and the apple cider vinegar, and cook 1 minute, scraping up the browned bits from the pan.
6. Slide the pork chops and any juices from the plate back into the skillet for 1 minute to rewarm. Serve each chop topped with the apple mixture, with the roasted potatoes and broccolini alongside, and spoon the pan juices over the top.