Pork and Sweet Potatoes Recipe

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Pork and Sweet Potatoes Recipe
Pork and Sweet Potatoes Recipe photo by Taste of Home
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Pork and Sweet Potatoes Recipe

Read Reviews
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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.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 70 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 70 min.

Ingredients

  • 6 bone-in pork loin chops (7 ounces each)
  • 1 tablespoon canola 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

Directions

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.
Originally published as Pork and Sweet Potatoes in Country Extra November 1996, p51

Nutritional Facts

1 serving: 468 calories, 18g fat (7g saturated fat), 106mg cholesterol, 98mg sodium, 35g carbohydrate (17g sugars, 3g fiber), 40g protein.

  • 6 bone-in pork loin chops (7 ounces each)
  • 1 tablespoon canola 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
  1. 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.
Originally published as Pork and Sweet Potatoes in Country Extra November 1996, p51

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angelasandoval User ID: 2401339 14133
Reviewed Jan. 29, 2010

"This was okay. We thought it could have been more flavorful...might have even liked it to be a little sweeter."

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