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Cider-Dijon Pork Chops with Roasted Sweet Potatoes and Apples

Recipe Date:
September 1, 2018
Serving Size:
Cook Time:
Imperial (US)
  • 4 Boneless pork loin chops (7oz, 1 inch thick)
  • Kosher salt and fresh ground black pepper
  • 4 tbsps Olive oil
  • 1 cup Apple cider or apple juice
  • 1 tbsp Dijon mustard
  • 2 tbsps Unsalted butter, cut into 2 pieces
  • 1 lb Yams, peeled and cut lengthwise in half then cut crosswise into 2-inch pieces
  • 2 Pink lady or Fuji apples, cored and cut lengthwise into eighths
  • 1 Large fennel bulb, trimmed and cut lengthwise into eighths
  • 2 Sprigs of fresh rosemary, cut into 1-inch pieces

Pairing Notes: Sweet abd savory flavors of the dish contrast beautifully with the strawberry and cherry-pie on the Choate Pinot.

Chef's Tip: We use Gravenstein apples because we have a tree int he yard and like a little more acid in this dish.

Recipe Link

Recipe and photo courtesy of: