Image: Robert Palmer
Learn to make this hearty single-dish creation from Sarah Wilson's The I Quit Sugar Cookbook.
- 2 bone-in pork chops, each about 3⁄4" thick (about 14 oz in total)
- 1 sweet potato, cut in half lengthwise and sliced into half moons (1/4" thick)
- Sea salt and freshly ground black pepper to taste
- 2 tsp coconut oil
- 1 bulb fennel, sliced lengthwise into 8 wedges (the whole lot, including stems and fronds)
- 1 bunch asparagus, ends snapped, spears halved
- 1 firm peach or apple, cut into 8 wedges
- 1 tsp chopped fresh sage, rosemary or thyme
- 2 tbsp apple cider vinegar or sauerkraut brine
- Big splash of chicken broth or 2 to 3 frozen stock cubes
- 1 tsp Dijon mustard
1 Preheat the oven to 400°F.
2 Season the pork and sweet potato with salt and pepper. Heat the coconut oil in an ovenproof skillet over medium-high heat. Brown the chops and sweet potato, turning once (about 3 minutes each side).
3 Lift the pork chops out briefly; add the fennel, asparagus, peach and herbs to the pan. Stir to combine, then return the pork to the pan, placing it on top of the veggies, fruit and herbs. Whisk the vinegar, broth and mustard together and pour over the lot.
4 Place in the oven and cook for 15 minutes, until the pork is heated through; serve immediately.
Make it serve 6: After searing 6 chops in the skillet, transfer to a large baking dish with triple the amount of each of the remaining ingredients and cook the lot for 20 minutes.
Make it in a skillet: Alternatively, you can cook the lot in your pan – simply cover and simmer for 10 minutes.
Prep & cook time: 35 minutes
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Excerpted from The I Quit Sugar Cookbook by Sarah Wilson. Recipes Copyright © 2015 Sarah Wilson, Photography copyright © 2015 Robert Palmer. Excerpted by permission of Clarkson Potter. All rights reserved.