Cider Glazed Pork Chop

Recipe Directions

1. For best results, take the pork out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the pork longer then this recipe card indicates. Preheat your oven to 425 degrees fahrenheit.
2. Cut open the package of pork (a) and place on a plate. Season both sides with a generous pinch of salt and pepper. Spoon 1/4 of the cider glaze (b) on top of the pork chops, then flip over and spoon another 1/4 of the glaze on the other side of the meat.
3. Heat a skillet or saute pan on medium heat for 2 minutes. When the pan has warmed up, add 1 tbsp of olive oil or enough to coat the bottom of the pan. Place the pork chops in the skillet and sear for 2 minutes, then flip over and sear the other side for 2 minutes. After searing, place the pork chops on a plate until you are ready to put them in the oven in step #5.
4. Place the skillet you were using back on medium-high heat for 1 minute. When the pan has warmed up, add 1 tsp of olive oil to the pan. Then add the brussels sprouts, sweet potato, bacon, onion, and garlic (c) to the pan. Season lightly with a pinch of salt and pepper. Stir well and saute for 2 minutes, stirring occasionally.
5. After 2 minutes, place the pork chops on top of the vegetables. Spoon 1/2 of the remaining cider glaze on top of the pork chops. Put the skillet in your preheated 425 degree oven. Cook for 4 minutes.
6. After 4 minutes, pull the skillet out of the oven, turn the pork chops over and spoon the remaining cider glaze over the pork chops. Return the pan to the oven and cook the pork with the vegetables for another 5 minutes.
7. When the cook time is up, place the pork chops on a cutting board to rest while you finish the dish. Keep the vegetables in the pan and put on the stovetop over low heat. Drizzle the vinegar sauce (d) over the vegetables in the pan and stir occasionally for 1 minute.
8. Slice the pork into 1/2 inch thick slices. If you want your meat more well done, put the slices on a baking tray and broil for 1-2 minutes. Spoon the sweet potato and brussels sprouts hash onto your serving plates. Place the slices of pork on top of the hash.