Pork and Apple Skillet with Sweet Potatoes
Pork and apples is a classic pairing for a reason, and cooking them together in one skillet with sweet potatoes turns it into a complete meal. A little cinnamon and brown sugar bring out the sweetness in both the apples and the potatoes.
Searing the pork first and finishing it in the same pan as the apples and sweet potatoes means everything shares the same base of flavor. The apples soften just enough to blend into the dish without turning to mush.
This is one of the sweeter savory dishes in my rotation, but it doesn't feel like dessert thanks to the pork and onion balancing things out. Sweet potatoes hold their shape well even after a few days of reheating.
The recipe card has the full ingredient breakdown and cook time for all ten portions. Let everything cool before sealing the containers, then refrigerate what you'll eat within four days and freeze the rest. This pork and apple skillet is a good one for whenever I want something a little different from my usual savory bowls.
Nutrition note: This is general food information, not individualized medical or nutrition advice.
Pork and Apple Skillet with Sweet Potatoes
YIELD
10 portions
ESTIMATED NUTRITION
545 calories • 50g protein • 39g carbs • 21g fat per portion
What I really like about this recipe is how naturally the apples and sweet potato sweeten the whole skillet.
Ingredients
• 5 lb pork chops, sliced
• 7 1/2 cups sweet potato, cubed
• 5 apples, sliced
• 2 1/2 onion, sliced
• 5 tbsp olive oil
• 2 1/2 tbsp brown sugar
• 2 1/2 tsp cinnamon
• salt and pepper
Directions
1. Sear the pork in olive oil until browned; set aside.
2. In the same pan, cook the sweet potatoes and onion until they begin to soften, about 8 minutes.
3. Add the apples, brown sugar, and cinnamon; cook until the apples soften and the potatoes are tender. Return the pork to finish cooking through.
4. Let the food cool briefly, then divide it evenly among 10 airtight meal-prep containers.
Meal-prep notes: Refrigerate promptly and use refrigerated portions within 3–4 days; freeze any portions you will not eat in that window. Reheat hot meals until steaming and 165°F internally. Nutrition is estimated per portion.
