Pork Chops and Sweet Potatoes
Got a meat-and-potatoes crowd? Try a different potato. Browning the chops before hand gives the chops a nice color. Complement the dish with steamed green beans and soft rolls.
4 chops, cut 3/4 to 1-inch thick
Salt and pepper, to taste
3/4 cup all-purpose flour
2 teaspoons vegetable oil
3 to 4 cooked sweet potatoes, cut into pieces
1 tablespoon butter or margarine
1/2 cup currant jelly
1/2 cup orange juice
1 tablespoon lemon juice
Rind of one lemon, grated
1 teaspoon dry mustard
1 teaspoon paprika
1/2 teaspoon ground ginger
- Combine salt, pepper and flour in a shallow pie pan. Dredge the chops in flour mixture and brown in hot oil in frying pan. Remove chops to shallow baking dish, add sweet potatoes.
- In a saucepan, stir together remaining ingredients and simmer 3 minutes.
- Pour 3/4 cup sauce over chops and potatoes and bake, uncovered, at 350°F (175°C), for 40 to 45 minutes. Baste during cooking time with remaining sauce.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.