AppleCider Braised Pork Chops with Cabbage and Apple Slaw and Roasted Sweet Potato Mash

Instructions

1. 1

   **Preparation (15 minutes)**:

2. 2

   Season the breakfast pork chops generously with salt and pepper. Set aside.

3. 3

   Peel and cube the sweet potatoes, tossing them with olive oil, minced garlic, thyme, salt, and pepper for the mash. Set aside.

4. 4

   Shred the cabbage and slice the apple for the slaw. Prepare the dressing by whisking together apple cider vinegar, honey, Dijon mustard, salt, and pepper in a small bowl.

5. 5

   **Sear the Pork Chops and Roast Sweet Potatoes (15 minutes)**:

6. 6

   In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Sear the pork chops for about 2-3 minutes on each side until browned.

7. 7

   While the pork chops are searing, preheat your oven to 400°F (200°C) and place the sweet potatoes on a baking sheet. Roast them in the oven for about 25-30 minutes.

8. 8

   **Braised Pork Chops (15 minutes)**:

9. 9

   Once the pork chops are browned, remove them from the skillet. In the same skillet, add sliced onion and sauté for about 3-4 minutes until soft.

10. 10

    Pour in the apple cider to deglaze the skillet, scraping the bottom. Return the pork chops to the skillet, cover, and let them simmer for about 10-15 minutes on low heat until cooked through. Thin chops will cook much faster, so always check to make sure they are no longer pink in the center.

11. 11

    **Prepare the Slaw (10 minutes)**:

12. 12

    While the pork is braising, combine the shredded cabbage and sliced apple in a large bowl. Pour the dressing over the slaw and toss well to combine. Let it sit a little while.

13. 13

    **Finish the Sweet Potato Mash (5 minutes)**:

14. 14

    Once the sweet potatoes are tender from roasting, transfer them to a bowl and mash with milk and butter until smooth. Taste and adjust seasoning as needed.

15. 15

    **Serve**:

16. 16

    Once everything is ready, serve the braised pork chops hot with a side of cabbage and apple slaw and a generous scoop of sweet potato thyme mash. Garnish with fresh parsley if desired.