Orange-Soy Pork with Apple Sauce, and Roast Potatoes and Green Beans

A delicious complete meal from Rachael Ray's "Yum-O!" cook book.

Ingredients:
1 1/2 lbs. baby red-skin potatoes, halved
5 Tbs. olive oil
salt and pepper to taste
1 lb. green beans, trimmed and cut into 1.5 inch pieces
1/4 cup fresh chopped flat-leaf parsley
5 apples, peeled, cored and diced (RR suggests McIntosh, Honey Crisp or Gala)
1 cup apple cider (or juice plus some spices)
3 Tbs. dark brown sugar
4-6 boneless pork loin chops
zest and juice of one orange (1 1/2 oranges if using 6 chops)
1/4 cup tamari or soy sauce

Instructions:
Place the potatoes on a baking sheet. Drizzle with 3 Tbs. oil and season with salt and pepper. Roast for 10 minutes then add the green beans to the baking sheet, toss to combine and cook for an additional 15 minutes. Once cooked remove from the oven and sprinkle with the parsley.

While the potatoes roast, combine the apples, cider/juice and brown sugar in a medium pot over medium-high heat. Cook down to a chunky sauce, 10-15 minutes, stirring occasionally.  If the sauce begins to spatter as it bubbles, reduce the heat a bit.

Preheat a large skillet over medium-high heat with the remaining oil. Season the chops with salt and pepper, add to hot pan and brown chops for 4 minutes on each side. Remove chops from the pan. Combine orange zest, orange juice and tamari/soy sauce in the pan, mix and then return pork chops to the pan and cook for an addidtional 2 minutes, until the sauce has reduced. Serve the chops with some sauce drizzled on top and the apple sauce and vegetables alongside.

Please note:
I didn't have apple cider so I used apple juice but to make up for the missing bite that cider has I added a bit of cinnamon and/or nutmeg would also be good.