This was another try at one of Curtis Stone's recipes in his cookbook called What's For Dinner? My take on this had been back and forth. The roasted sweet potatoes and apples stood out more than the pork chops and were really easy to prepare. It was sort of interesting to see those ingredients come together and even though it was good, I had to bake it longer than the time suggested.
No onto the pork chops: I wasn't sure if the cider-dijon sauce was really necessary. The sauce, while it was easy to make, came out sweet, in which rode alongside with the roasted sweet potatoes. Then you have the roasted apples in the mix as well, and just made the dish itself overall too sweet. Maybe I should up the amount of the dijon mustard, but I would probably prefer to nix the sauce altogether. We added some extra spices to the pork chops itself just to give them some flavor, but not so sure if I would make this again. 4 servings.
Click here for the recipe: Cider-Dijon Pork Chops + Roasted Vegetables and Apples