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Pork Chops and Sweet Potatoes

 Pork Chops and Sweet Potatoes
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.
4 ServingsPrep: 15 min. Bake: 30 min.


  • 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


  • 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.

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Pork Chops and Sweet Potatoes (continued)

Nutritional Facts: 1 serving (1 each) equals 530 calories, 15 g fat (7 g saturated fat), 101 mg cholesterol, 433 mg sodium, 66 g carbohydrate, 4 g fiber, 33 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.