Pork Chops and Sweet Potatoes Recipe

Be the first to add a review
Publisher Photo
I grew up on a farm in Ohio where good food like this was a way of life. I've had this recipe for as long as I can remember and consider it a great meal to serve when entertaining.
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 4 servings


  • 4 cups cooked sliced sweet potatoes
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 pork chops (1/2 inch thick)
  • 2 tablespoons butter or margarine
  • 1/2 cup orange juice
  • 1/2 cup currant jelly
  • 1 tablespoon lemon juice
  • 1 teaspoon grated lemon peel
  • 1 teaspoon ground mustard
  • 1 teaspoon paprika
  • 1/2 teaspoon ground ginger

Nutritional Facts

1 each: 530 calories, 15g fat (7g saturated fat), 101mg cholesterol, 433mg sodium, 66g carbohydrate (35g sugars, 4g fiber), 33g protein.


  1. Place potatoes in a greased 13-in. x 9-in. baking pan. In a shallow bowl, combine the flour, salt and pepper; coat pork chops. In a skillet over medium heat, brown chops in butter for 4-5 minutes on each side or until browned; remove chops and place over sweet potatoes. Drain drippings from skillet. Add remaining ingredients; cook and stir until smooth and bubbly. Pour 3/4 cup sauce over pork chops. Bake, uncovered, at 350° for 30-40 minutes or until pork is tender. Brush chops with remaining sauce. Yield: 4 servings.
Originally published as Pork Chops and Sweet Potatoes in Country Pork 1996, p73

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Pork Chops and Sweet Potatoes

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image