Ponzu is a Japanese citrus based sauce that not only adds tremendous flavor to this One Pan Ponzu Pork Chop Dinner, it also tenderizes the chops and helps keep them moist and juicy.
What goes better with pork chops than apples, sweet onions, and sweet potatoes? Not much in my book! However, the addition of Japanese ponzu sauce helps to unite these ingredients with a light, citrusy flavor.
This One Pan Ponzu Pork Chop Dinner is a sure-fire family pleaser which takes only minutes to prepare. You’ll only need a vegetable peeler and chef’s knife to prepare and slice the apples, onions, and sweet potatoes. Then the majority of the work is done by the oven while you go relax for 40 minutes until dinner is wonderfully caramelized and ready to serve. Easy peasy, pork chop pleasy! 🙂
Since I’d already had store-bought ponzu sauce in my pantry, that’s what I used to mix up the sauce. There are plenty of recipes on the internet if you prefer making your own, some of which can be found on the following sites: Wandercooks, Serious Eats, and Just One Cookbook. When looking for ponzu in your local market, you’ll find it in the International aisle.
Since I didn’t want to use straight ponzu, because I wanted something that would stick to the ingredients a little more, I mixed it with a bit of grapeseed oil (you can use any light flavored oil you prefer). I also added some fresh orange juice and orange zest to pump up the citrus flavor. If you’re feeling adventurous, think about adding some minced garlic or shallots as well. I didn’t do this (and it’s not written in the recipe), but I’m sure it would be a flavorful addition.
Let’s begin making this One Pan Ponzu Pork Chop Dinner:
Begin by assembling medium sweet potatoes, 2 Gala apples, 1 large sweet onion, and 1 navel orange. Peel and slice the sweet potatoes and apples into large chunks (approximately 1½” x 2″).
Peel the onion and slice into large chunks. Place the sliced sweet potatoes, apples and onions into a large bowl. Place 4 boneless pork chops (approximately 1″ thick) onto a sheet tray. In a medium bowl. stir together ¼ cup ponzu sauce, the zest and juice from one orange, and 3 tablespoons grapeseed oil. Spoon some of the sauce over both sides of the pork chops and season with salt and pepper to taste.
Pour the remaining sauce over the vegetables and apple slices in the bowl, season with salt and pepper and toss well to coat. Place the veggie and apple slices on the sheet tray with the pork chops and roast in a preheated 425 degree oven to 35-40 minutes. Serves 4.
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- 4 boneless pork chops approximately 1" thick
- 2 medium sweet potatoes peeled and chopped into 2" slices
- 2 Gala apples or your favorite variety, peeled, seeded and chopped into 2" slices
- 1 large sweet onion, peeled and sliced into large slices
- ¼ cup ponzu sauce
- 1 navel orange zested and juiced
- 3 tablespoon grapeseed oil or your favorite light flavored oil
- Salt and Pepper to taste
- Preheat oven to 425 degrees.
- Place the chops on a non-stick baking sheet.
- Place the chopped sweet potatoes, apples and onions in a large bowl.
- In a medium bowl, mix together the ponzu sauce, orange juice, orange zest, and grapeseed oil.
- Spoon some of the sauce over each chop. Season with salt and pepper, flip and repeat on the other side.
- Pour the remaining sauce over the vegetables in the bowl. Season with salt and pepper, and toss well to coat.
- Add the seasoned vegetables to the baking sheet in an even layer.
- Roast in a preheated oven for 35-40 minutes until the vegetables are caramelized and the pork chops are cooked through.
Tools and equipment:
microplane or rasp
non-stick baking sheet
I’ve decided to coordinate this recipe for One Pan Ponzu Pork Chop Dinner with my hand painted bride and groom chef’s aprons. Since this recipe is super simple to make, I think it would be a great one for newlyweds to prepare and enjoy together. I do.
I hope you’ve enjoyed this recipe for One Pan Ponzu Pork Chop Dinner as much as I’ve enjoyed bringing it to you.
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Until we eat again, I hope you have a delicious day!
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