This recipe from Eating Well features a pork tenderloin, but pork chops would work as well.
Ingredients:
1 pork tenderloin, trimmed of fat ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 1 tablespoon canola oil 1 pound sweet potatoes, peeled and cut into 1/2-inch pieces 1 cup chopped sweet onions 2 cloves garlic, minced ¼ cup apple cider ¼ cup cider vinegar 2 medium apples cored and cut into eighths 2 sprigs fresh thyme 2 bay leaves
Preparation:
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Preheat oven to 350 degrees F. Sprinkle meat with salt and pepper. In a 12-inch skillet, heat oil over medium-high. Add meat; cook 5 minutes or until browned on all sides. Transfer to a plate.
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Add sweet potatoes to skillet. Cook over medium 2 minutes, stirring occasionally. Add onions and garlic; cook 3 to 5 minutes or until onions are tender, stirring occasionally. Stir in cider and vinegar. Return meat and any juices to skillet. Add the remaining ingredients.
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Transfer skillet to oven. Bake 20 to 25 minutes or until a thermometer inserted in center of meat registers 145 degrees F, turning and basting meat occasionally. Remove and discard thyme and bay leaves.
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Transfer meat to a cutting board. Cover with foil and let stand 5 minutes. Cut meat into 1/4-inch slices. Serve with potato mixture and, if desired, top with additional thyme.