09 January 2010

Dinner last night. This recipe comes from Taste of Home.

Sweet Potato Pork Chops

4 boneless pork loin chops (5 oz. each and ¾” thick)
2 tsp canola oil
2 medium sweet potatoes, peeled and cut into ¼” slices
2 tbsp butter, melted
⅔ cup orange juice
2 tsp brown sugar
¼ tsp salt
¼ tsp fresh ginger, grated
1 tbsp cornstarch
1 tbsp cold water

Preheat oven to 350°. Season pork chops with salt. In a medium skillet, brown pork chops in oil. Place in an 8” square baking dish coated with cooking spray. Layer with sweet potato; drizzle with butter.

In a small saucepan, combine the orange juice, brown sugar, salt, and ginger; bring to a boil, stirring constantly. Pour over sweet potato.

Cover and bake for 40 minutes or until the pork reaches 160° and potato is tender. Remove pork and potato; keep warm. Pour pan juices into a small saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with pork and sweet potato.

Makes 4 servings.

Nutrition Facts
One serving: 1 pork chop with ½ cup sweet potato
Calories: 356
Fat: 16g
Sat. Fat: 7g
Cholesterol: 84mg
Sodium: 252mg
Carbohydrate: 23g
Fiber: 2g
Protein: 28g

We absolutely loved this dish. Sweet potatoes and pork chops go so well together for some reason. I only made a few minor changes to this recipe. It called for mace in the orange juice mixture. I don't have mace and since I have run across very few recipes that call for it, I had no interest in purchasing it. It was such a small amount that it didn't seem worth it. Also, it called for ground ginger instead of fresh, but I don't really like using ground ginger (it has little flavor) and I always have fresh on hand.

The original recipe said to bake it for 30-35 minutes, but mine took longer. I checked it at 30 and the potatoes were still too firm, so I put it on for another 10 minutes. I took it out then and set it in the extremely warm spot on the top of my stove (where the oven vents) to stay warm while I finished the gravy. So it's possible that it did a little carry over cooking then. The sweet potatoes weren't mushy and kept their shape well. Perfect.

I amended the recipe to season the pork before browning. The original recipe didn't call for that and I thought the pork could use it.

This was definitely a winner. I served it with Parmesan Broccoli for a wonderful meal.

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