Pork Chops with Sweet Potatoes, Apples and Mustard Sauce

This is a delightful autumn type dinner..because as much as I want spring to be here..it's not.  Today was cold, wet and windy.  More like the end of autumn.   This is yet another wonderful meal from,
"1 Pan, 2 Plates."  If you have been folllowing me in the last few weeks you will have definitely noticed how I am cooking my way through this cookbook.  I highly recommend it.

1/2 c. apple juice or cider
1/4 t. cinnamon
2 boneless center cut loin pork chops
2 T. olive oil
1 sweet potato, peeled and thinly sliced
1 shallot, minced
1 apple, cored and thinly sliced
1 t. Dijon mustard
2 t. parsley

Heat a large skillet with the olive oil.  Add pork chops and cook about 3-4 minutes per side-they will not be done..but take them out of the skillet.  Add the sweet potato, apple, shallot, cinnamon and apple juice or cider.  Bring it to a simmer, cover and cook until the sweet potato is tender, about 10 minutes.  Add pork chops back to the pan.  Cover again and cook about 8 minutes or until meat is cooked.  Transfer the potatoes, apples and pork chops to the plate.  There should be some liquid still in the pan, if not add more apple juice.  Stir the mustard into the liquid and spoon over the meat and vegetables.  Sprinkle with parsley.