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Dijon mustard balances the sweetness of this pan sauce made with apple cider—the ideal finish for this pork chop dish.
"Sautéing is another fast way to make a meal," says Curtis. "Especially when the pan juices are turned into a sweet and savory sauce, as they are here."
Preheat oven to 450ºF and let the pork stand at room temperature. Place a large rimmed baking sheet in the oven and heat until very hot.
For the roast vegetables, in a large bowl, combine sweet potatoes, apples, fennel and rosemary with olive oil to coat. Season with salt and pepper. Carefully remove the baking sheet from the oven and spread vegetables and apples in an even layer. Roast, flipping ingredients halfway through, until potatoes are golden and tender, about 15 minutes.
Meanwhile, for the pork, season the pork with salt and pepper. Heat a large heavy skillet over medium-high heat. Add the olive oil, then add the chops to the skillet and cook until golden brown and barely pink in the center when pierced with the tip of a small sharp knife, about 5 minutes per side. Transfer to a platter (reserving the oil in the skillet) and let stand for 5 minutes.
Pour off all but 1 teaspoon of the oil from the skillet, leaving the brown bits in the pan. Return the pan to medium-low heat, add the apple cider, and bring to a simmer, scraping up the brown bits with a wooden spoon. Whisk in the mustard and simmer for about 2 minutes to reduce the liquid slightly. Remove from heat and whisk in butter to just thicken sauce. Season to taste with salt and pepper.
Divide pork chops and sweet potato mixture among four dinner plates. Drizzle pork chops with the pan sauce and serve.