Pan Roasted Pork and Sweet Potato Dinner Hash

• 1 large apple (large diced)
• 1  ½ cup of brussel sprouts (base cut and quartered)
• 1 large sweet potato (peeled and large diced)
• 1 small yellow onion (peeled and large diced)
• 1 tablespoon of bacon fat
• 2 tablespoons of maple syrup
• ½ teaspoon of ground cinnamon
• 1 tablespoon of fresh sage (chiffonade or chopped)
• 1 tablespoon of fresh thyme (picked and chopped)
• 2 bone-in pork chops (about 10 ounces each)

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For the Pork Chops:

• ½ teaspoon of ground cumin
• ½ teaspoon of paprika
• 2 teaspoons of salt
• Black pepper to taste

1. Remove your pork chops from the fridge and season them liberally on each side with the salt (about ½-1 full teaspoon of salt per chop) and then fresh cracked pepper. Sprinkle the ground cumin and paprika on each side as well and set the pork chops aside at room temperature to permeate.
2. Preheat your oven to 350 F.
3. Put a large skillet or saute pan on the stove and heat over high heat.
4. After about 30 seconds, add about 1 teaspoon of bacon fat, followed by the peeled and diced sweet potatoes. Cook the potatoes on medium-high heat for about six minutes, stirring occasionally, until the potatoes are golden brown and almost cooked through. Season the potatoes with a few pinches of salt and remove from the pan to sit aside.
5. Add another teaspoon of bacon fat and repeat the same process in order to cook the brussel sprouts for about 5 minutes. Season the brussels with a few pinches of salt and transfer to the same bowl as the sweet potatoes.
6. Add another teaspoon of bacon fat and then the apples and onions together. Repeat the same process, cooking the apples and onions together for about 4-5 minutes or until the onions become slightly translucent and the apples become slightly caramelized. Season with a few pinches of salt and add them to the brussels and sweet potatoes.
7. Put the pan back on the stove and heat for about 15 seconds. Add both pork chops and ensure that each chop fits flatly in the pan. Turn the heat down to medium and cook for about 4 minutes or until the sides that are in the pan are a deep and even brown color.
8. Flip each chop and cook on the second side for about 3 minutes.
9. After 3 minutes, Transfer the chops to a sheet tray (don’t wash the saute pan) and transfer to the oven to finish cooking the chops for about 6 minutes, or until the chops read an internal temperature of 135 F. When the chops are finished cooking, transfer them to a cutting board and allow to rest for at least 10 minutes before slicing.
10. While the chops are baking, turn the heat back on to the skillet and heat for about 15 seconds. When the pan is hot, add the sauteed vegetables from earlier to the pan and cook on medium heat for about 2 minutes.
11. Add the ground cinnamon and stir to coat the vegetables and continue to cook for about 30 seconds to slightly toast the cinnamon.
12. After 30 seconds, add the maple syrup and cook for about 30 seconds to bring the syrup to a simmer.
13. Add the butter, turn off the heat, and swirl the pan in a circular motion to mounte the butter into the sauce. Keep the pan moving until all of the butter is melted into the hash.
14. Add the chopped herbs and season the hash to taste with salt and pepper.
15. Once the pork chops have rested, remove the bone from each chop and dice one of the chops into cubes similar in size to the vegetables in the hash and thinly slice the other chop.
16. Add the diced pork into the hash and mix gently to combine. Add the hash to each plate and top with the sliced pork.