Photo: Louis Hansel
Cider-Dijon Pork Chops with Roasted Sweet Potatoes and Apples
12 ingredients
Serves 4
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Estimated Nutrition (whole recipe, rough)
949
Calories
34g
Protein
41g
Fat
121g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Apple Cider | 1 medium (182g) | 95 |
| Apple Juice | 1 medium (182g) | 95 |
| Apple | 1 medium (182g) | 95 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Yam | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 boneless pork loin chops (each about 7 ounces and 1 inch thick)
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 cup apple cider or apple juice
- 1 tablespoon Dijon mustard
- 2 tablespoons unsalted butter, cut into 2 pieces
- 1 pound red-skinned sweet potatoes (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
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes