2 sweet potatoes, peeled and cut into bite size chunks
3 red apples, sliced ( we used Macintosh)
1 cup of frozen green beans
2 tbsp of olive oil
4 tbsp of cranberry mustard (or honey mustard)
Instructions
In a ziplock bag add the pork chops and 4 tbsp of cranberry mustard and mix to coat the pork. Refrigerate for at least one hour (the longer the better)
In a large skillet pan heat 1 tbsp of olive oil over medium heat and add the shallots. Cook stirring around for a few minutes. Add the sweet potatoes, apples and the remainder of the oil, toss to coat.
Cover and cook stirring occasionally for 5-8 minutes or until potatoes and apples are cooked almost cooked through. Add the frozen green beans and stir to combine.
Add the 4 pork chops on top of the sweet potatoes, apples and shallots. Use a spoon to add the left over cranberry mustard to the top of each pork chop.
Cover and cook for 5-8 minutes or until the pork is cooked through.
Serve a cup of the mixture with each pork chop and enjoy!
Recipe by Momma's Meals at https://mommasmeals.org/cranberry-mustard-pork-chop-skillet-dinner/