INGREDIENTS

4 bone-in pork chops

1/2 Tablespoons each: paprika, garlic powder, onion powder

3/4 teaspoons salt

1/2 teaspoon pepper, cinnamon, dried mustard

2 Tablespoon Pompeian 100% Spanish Extra Virgin Olive Oil, divided

1 sweet apple, sliced 1/4-inch thick

1 cup butternut squash, peeled and chopped into 1-inch cubes

1 cup green beans, chopped into 2-inch pieces

1 cup apple cider

1 1/2 teaspoons brown sugar

1 Tablespoon Dijon mustard

1 teaspoon balsamic vinegar

1 1/2 teaspoons chopped fresh rosemary

1 teaspoon fresh thyme

PREPARATION

  1. Whisk seasonings together and rub all over both sides of pork.
  2. Heat 1 Tablespoon Pompeian 100% Spanish Extra Virgin Olive Oil in a large cast-iron skillet over medium-high heat. Add pork chops and cook 4 minutes per side; remove to a plate.
  3. Add the remaining Pompeian 100% Spanish Extra Virgin Olive Oil to the skillet and heat over medium high heat. Add apples, squash and green beans; cook 6 minutes or until squash is almost fork tender; push to one side of the skillet.
  4. Remove skillet from heat and whisks apple cider, Dijon, balsamic, rosemary and thyme together in empty side of pan. To note, it will steam a lot so be careful.
  5. Cook over medium-high heat for 2 minutes or until squash is fork tender.
  6. Nestle pork chops back into the pan and cook until they reach 150° F and are warmed through, 1-2 minutes.