Pork chops with vinegar apples, baked sweet potatoes and lemon green beans

Sometimes you just want a meat and two veg for dinner. When that’s what I’m in the mood for, I usually go for pork chops, sweet potatoes, and some sort of green like green beans or collard greens. The sweet potatoes take about an hour, but that gives you time to finishing putting away dishes and make the pork chops and green beans while they cook.

I’ve made pork chops with an apple and onion gravy in the past and I love that meal but sometimes you just want to make something different. So for this dish, I serve the pork chops with vinegar apples. You can either leave the apples as they are in slices or you can smash them a little bit to make them into more of a chunky sauce. Use a potato masher or the back of a fork to smash them up. The first time I made this, I only added apple cider vinegar and not any chicken stock, so it wasn’t exactly a sauce. You can add some chicken stock (~1/4-1/2 cup) to make it into more of a sauce consistency if you’d like. Just be careful not to add too much and have it be too thin.

For the sweet potatoes and green beans, I like those very simple because they are so good on their own. Just slice the sweet potato and put some butter, salt and pepper. When I’m eating the pork chop, I’ll just a little bite of pork and apples with a little bite of sweet potatoes. The green beans have lemon, butter, garlic, salt and pepper. I like my green beans still crunchy but if you prefer them soft, boil them until they are as soft as you’d like.


Pork chops with vinegar apples, baked sweet potatoes and lemon green beans

Prep time: 15 minutes
Cook time: 1 hour
Serves: 4

Vegetable oil
4 thin cut pork chops
1/4 cup flour
Salt and pepper
2 apples (any red apple like honeycrisp, gala or fuji), cored and sliced
~1/4 cup apple cider vinegar
~1/4-1/2 cup chicken stock (optional)

4 small sweet potatoes
Salt and pepper

2 pounds green beans
3 cloves garlic
Salt and pepper

Pre-heat the oven to 425 degrees. Poke holes in the sweet potatoes with a fork and wrap them in foil. Bake them for about an hour.

While the sweet potatoes are baking, cook the pork chops. Mix the flour, salt and pepper together in a small bowl. Dust the pork chops in the flour mix. Heat the vegetable oil in a cast iron skillet. Sear the pork chops, cooking for about 2 minutes on each side. Remove them from the pan. Add in some more oil and add the apples. Season with a little more salt and pepper. Cook for a few minutes or until the apples starts to get soft. Add in the apple cider vinegar and stock and gently smash the apples if they haven’t started to break down. Add the pork chops back in and cook until done (about 165 degrees).

To cook the green beans, place them in a large skillet with raised edges and cover with water. Boil until the green beans are bright green but still crisp. Drain the water. Add in the butter and garlic and cook until starting to brown. Add back in the green beans, salt and pepper and lemon.

Slice the sweet potatoes and top with butter, salt and pepper. Serve all together on a plate.


One thought on “Pork chops with vinegar apples, baked sweet potatoes and lemon green beans

  1. what a lovely dish that is. everything you post looks so good! I think I’ll make those orange muffins for breakfast and get pop to cook this meal since i’m the baker and he is “the chef”


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