Seared Pork Chops with Fall Veg & White Truffle Sauce

For the Pork:
- 2 bone-in pork chops, about 1 inch thick
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon fresh thyme leaves

For the Vegetables:
- 1 medium sweet potato, peeled and cut into 1-inch cubes
- 1 cup Brussels sprouts, trimmed and halved
- 1/2 small red onion, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper

For the Truffle Apple Pan Sauce:
- 1/2 tablespoon unsalted butter
- 1/2 small shallot, finely chopped
- 1/4 cup chicken stock
- 2 tablespoons apple cider, can substitute good quality apple juice
- 1/2 jar Sabatino White Truffle Sauce, about 1.6 ounces
- 1/2 tablespoon cold unsalted butter
- Salt and black pepper, to taste

For Finishing:
- 1/2 crisp apple, thinly sliced
- Fresh thyme, optional

1. Preheat the oven to 425°F
2. Place the sweet potato, Brussels sprouts, and red onion on a large sheet pan. Toss with 1 tablespoon olive oil, salt, and black pepper.
3. Roast for 25–30 minutes, stirring halfway through, until the vegetables are browned and tender.
4. While the vegetables roast, pat the pork chops dry with paper towels. Season both sides with salt, black pepper, and thyme.
5. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat.6. Add the pork chops and sear for 3–4 minutes, until deeply browned. Flip and sear for another 2 minutes.
6. Transfer the skillet to the oven and cook for 5–8 minutes, or until the pork reaches 145°F in the center.
7. Remove the pork from the skillet and place on a plate. Let rest for 5 minutes.
8. Make the sauce. Return the skillet to medium heat. Add the shallot and cook for 1 minute.
9. Add the chicken stock and apple cider. Scrape the browned bits from the bottom of the skillet. Simmer for 2–3 minutes, until slightly reduced.
10. Remove the skillet from the heat. Whisk in the cold butter.
11. Let the sauce cool for about 30 seconds, then whisk in the Sabatino White Truffle Sauce.
12. Taste and season with salt and black pepper.
13. Divide the roasted vegetables between two plates. Spoon some of the truffle apple pan sauce over the vegetables.
14. Place one pork chop on each plate and spoon additional sauce over the pork.
15. Garnish with thinly sliced fresh apple and fresh thyme, if desired.