- Preheat oven to 230ºC. Heat a large baking tray in oven.
- In bowl, toss sweet potatoes, apples, fennel, rosemary, and 2 tbs oil. Season. Spread over hot baking tray. Roast, turning ingredients as needed, for 15 minutes, or until potatoes are brown and tender.
- Meanwhile, season pork with salt and pepper. Heat a large ovenproof pan over medium-high heat. Add remaining oil, then pork and cook for about 3 minutes per side, or until golden. Transfer pork to vegetables and roast for a further 8 mins or until pork is until barely pink in center and vegetables are tender.
- Pour off all but 1 tsp oil from pan. Return pan to medium-low heat, add cider, and bring to a simmer, scraping up brown bits. Whisk in mustard and simmer 2 minutes. Remove from heat, whisk in butter. Season sauce with salt and pepper. Drizzle over pork and serve.
- Bring pork to room temp: Allow your pork to sit at room temperature for 30 to 45 minutes before cooking. Doing so takes the chill off the meat and promotes even cooking throughout the chops.
- Be generous with the seasoning: It’s impossible to season the inside of a chop, so seasoning the outside is really important. It’s also going to give you that gorgeous crust you’re looking for. Season the chops generously on both sides.
- Add olive oil, but don’t overdo it: You don’t need a lot of oil. When grilling, I like to rub a little bit over the chops, but some people prefer to brush it over the grill to prevent sticking.