Print Options

Back to Pork and Sweet Potatoes >

Include these items:

Select reviews >

Taste of Home Logo

Pork and Sweet Potatoes

 Pork and Sweet Potatoes
My family enjoys sweet potatoes. A friend gave me this recipe a few years ago and I've made it often. It's a perfect fall meal.
6 ServingsPrep: 25 min. Bake: 70 min.


  • 6 pork loin chops (5 ounces each)
  • 1 tablespoon vegetable oil
  • 1 cup orange juice
  • 1 tablespoon brown sugar
  • 1/4 teaspoon ground mace
  • 1/4 to 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt, optional
  • 1/8 teaspoon pepper
  • 2 large sweet potatoes (1-1/4 pounds)
  • 2 tablespoons butter, melted
  • 2 teaspoons cornstarch
  • 1 tablespoon water


  • In a skillet over medium heat, brown pork chops in oil. Place in a
  • 13-in. x 9-in. baking pan. In a saucepan, combine orange juice,
  • brown sugar, mace, ginger, salt if desired and pepper; bring to a
  • boil. pour over chops. Cover and bake at 350° for 30 minutes.
  • Peel potatoes; cut into 1/3-in. slices. Brush with butter. Turn
  • chops. Cover with potatoes; baste with pan juices. Cover and bake 40
  • minutes longer or until potatoes are tender. Remove chops and
  • potatoes to a serving platter; cover and keep warm. Dissolve
  • cornstarch in water; stir into pan juices. Bring to a boil; boil for
  • 2 minutes, stirring constantly. Pour over pork chops and potatoes.
  • Yield: 6 servings.

2 of 2

Pork and Sweet Potatoes (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.