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Pork Chops with Sweet Potato

 Pork Chops with Sweet Potato
“As snowbirds originally from Iowa, we love these tender chops and sweet potatoes with an orange sauce in the fall, no matter where we are,” explains Jean Nieman from Mesa, Arizona.
2 ServingsPrep: 15 min. Bake: 30 min.


  • 2 boneless pork loin chops (5 ounces each and 3/4 inch thick)
  • 1 teaspoon canola oil
  • 1 medium sweet potato, peeled and cut into 1/4-inch slices
  • 1 tablespoon butter, melted
  • 1/3 cup orange juice
  • 1 teaspoon brown sugar
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground mace
  • Dash pepper
  • 2 teaspoons cornstarch
  • 2 teaspoons cold water


  • In a small nonstick skillet, brown pork chops in oil. Place in an
  • 8-in. 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,
  • ginger, mace and pepper; bring to a boil, stirring constantly. Pour
  • over sweet potato.
  • Cover and bake at 350° for 30-35 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

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Pork Chops with Sweet Potato (continued)

Directions (continued)

  • 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.
  • Yield: 2 servings.
Nutritional Facts: 1 pork chop with 1/2 cup sweet potato equals 356 calories, 16 g fat (7 g saturated fat), 84 mg cholesterol, 252 mg sodium, 23 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.