2 Serves
48 Mins
Preheat your oven to 230°C. Dice the sweet potatoes into 1/2-inch pieces and toss them on a baking sheet with cooking oil, salt, and pepper. Roast on the top rack for 12 minutes.
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ItalianVitamin E
3 mg / 15 mgVitamin K
11 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
111 µg / 400 µgCalcium
80 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
119 mg / 420 mgPhosphorus
264 mg / 1,250 mgPotassium
2051 mg / 4,700 mgSodium
461 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
14 g / 28 gSugar
58 g / 50 gSaturated Fat
9 g / 20 gCholesterol
61 mg / 300 mgCaffeine
0 mgNet Carbs
100 gAlcohol
0 g
While the potatoes roast, core and thinly slice the apple into half-moons. Peel and finely chop the garlic. Trim the zucchini and cut into 1/2-inch-thick half-moons. Toss the zucchini on a second baking sheet with oil, salt, and pepper.
Pat the pork chops dry, season with salt and pepper, and sear in a large frying pan with oil over medium-high heat for 4-5 minutes per side until cooked through. Remove the pork to a plate.
Place the zucchini baking sheet on the middle rack and roast alongside the sweet potatoes for 12-15 minutes until both are tender and browned.
In the same pan used for the pork, melt butter over medium-high heat. Add the apples, salt, and pepper, cooking until slightly softened. Stir in the garlic, then add water, beef stock concentrate, and sugar. Simmer until the sauce thickens and apples are tender.
Remove the pan from heat, stir in the remaining butter and a squeeze of fresh lemon juice. Serve the pork topped with the apple sauce, accompanied by the roasted vegetables.
4
g19
g43
g
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