Pan-Fried Pork Chops, Sauteed Apples and Onions and Mashed Sweet Potatoes

Ingredients

• 3 tbsp Unsalted Butter
• 2 pcs Yellow Onion (medium, thinly sliced)
• 2 pcs Apple (large, firm and tart (like Granny Smith or Honeycrisp), peeled, cored, and sliced 1/4-inch thick)
• 1 tbsp Brown Sugar (packed)
• 1 tbsp Apple Cider Vinegar
• 0.5 tsp Salt
• 0.25 tsp Black Pepper (freshly ground)
• 1 tsp Fresh Thyme (optional, for garnish)

Instructions

1. 1

   Melt the butter in a large skillet or pan over medium heat. Add the sliced onions and a pinch of the salt. Cook, stirring occasionally, for 8-10 minutes until the onions are soft, translucent, and just beginning to turn golden at the edges.

2. 2

   Add the sliced apples and packed brown sugar to the skillet. Stir well to coat everything evenly. Continue to cook for another 10-12 minutes, stirring frequently, until the apples are tender but still hold their shape and the onions are nicely caramelized.

3. 3

   Season with the remaining salt and freshly ground black pepper. Pour in the apple cider vinegar to deglaze the pan, using a wooden spoon or spatula to scrape up any flavorful browned bits from the bottom. Cook for 1 more minute until the vinegar has mostly evaporated.

4. 4

   Remove the skillet from the heat. If using, stir in the fresh thyme leaves. Serve warm as a delicious side dish.

Ingredients

• 3 lb Sweet Potatoes (about 3-4 medium, peeled and cubed into 1-inch pieces)
• 1 tbsp Salt (for boiling water)
• 4 tbsp Unsalted Butter (cubed and at room temperature)
• 0.25 cup Whole Milk (warmed)
• 2 tbsp Maple Syrup (pure maple syrup recommended)
• 0.5 tsp Ground Cinnamon
• 0.25 tsp Ground Nutmeg (freshly grated is best)
• 0.25 tsp Black Pepper (freshly ground)
• 0.25 cup Pecans (chopped and toasted, for garnish (optional))

Instructions

1. 1

   Boil the Sweet Potatoes

   • Place the peeled and cubed sweet potatoes in a large pot or Dutch oven.
   • Add cold water to cover the potatoes by about 1 inch. Add 1 tablespoon of salt to the water.
   • Bring to a boil over high heat, then reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are very tender and can be easily pierced with a fork.
2. 2

   Drain and Dry the Potatoes

   • Drain the sweet potatoes thoroughly in a colander, shaking gently to remove all excess water.
   • Return the empty pot to the stove over low heat. Add the drained potatoes back to the hot pot and let them sit for 1-2 minutes, shaking the pot occasionally. This helps evaporate any remaining moisture, which is key to avoiding watery mash.
3. 3

   Mash and Season

   • Remove the pot from the heat. Mash the potatoes using a potato masher or a fork until you reach your desired consistency.
   • Add the room temperature butter cubes and stir until fully melted and incorporated.
   • Pour in the warm milk, maple syrup, ground cinnamon, ground nutmeg, 0.75 tsp salt, and black pepper.