Golden bone in pork chops are paired with roasted celery root and caramelized apples, then finished with a simple cider-Dijon pan sauce. Savory, sweet, and earthy; this one is built around classic fall flavors while keeping the pork at the center of the plate.
1. Preheat the oven to 425 F. Toss the celery root and onion with olive oil, salt and pepper. Spread onto a sheet pan and roast for 15 minutes.
2. Add the apple wedges and thyme to the pan and toss everything together. COntinue roasting until the celery root is tender and the apples are caramelized but still hold their shape.
3. Pat the pork chops dry and season generously with salt and pepper. Heat olive oil in a large oven-safe skillet over medium high heat. Sear the chops for 3-4 minutes on each side, until deeply golden. Transfer to the oven and cook until the thickest part reaches 145F. Remove from the pan and let rest for 5-10 minutes.
4. Return the skillet to medium-low heat. Add the butter, cider vinegar, dijon and splash of water. Scrape up the browned bits from the bottom of the pan and stir until everything comes together into a light sauce.
5. Arrage the roasted celery root, apples and onions onto a platter and arrange the pork chops over the top. Spoon the pan sauce over the chops and vegetables.