Pork Chops And Sweet Potatoes Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Season pork chops with salt and pepper to taste, and arrange in a medium oven safe skillet. Top pork chops with onions, sweet potatoes, and apples. Sprinkle with brown sugar. Season with 2 teaspoons pepper and 1 teaspoon salt.
• Cover, and bake 1 hour in the preheated oven, until sweet potatoes are tender and pork chops have reached an internal temperature of 145 degrees F (63 degrees C).

Steps:

• 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 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.

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Boil sweet potatoes in water until tender, peel and slice. time will depend upon size of your sweet potatoes.
• Salt and pepper the chops and dredge in flour. Brown in shortening.
• In a bowl, melt butter. Stir in jelly, juices, and lemon rind.
• Add remaining ingredients, stirring to blend.
• Arrange potatoes and chops in a casserole dish and cover with 6 tablespoons sauce. Bake 30 to 40 minutes, basting occasionally.

Steps:

• Preheat oven to 350 degrees F.
• In an 8-inch square baking dish, combine sweet potatoes and pears. In a small bowl, mix pecans, brown sugar, 3 tablespoons of flour, and the melted butter to make a paste. Crumble mixture over potatoes and pears. Bake for 20 to 30 minutes, or until potatoes and pears are tender.
• Meanwhile, spray a roasting pan and rack with cooking spray. Place beaten egg in a shallow bowl, place remaining 1/2 cup flour on a plate and place bread crumbs mixed with herbs de Provence on another plate. Dredge pork chops in flour. Dip in egg and then the bread crumb mixture, coating the pork evenly all over. Arrange chops on a rack in prepared pan and coat lightly with cooking spray. Bake alongside pears for 20 minutes, or until pork is cooked to your desired degree of doneness. Serve pork with sweet potatoes and pears.

Steps:

• Season the pork chops with the rub. Heat the oil in a large skillet over medium-high heat and brown the chops, about 5 minutes on each side. Transfer the chops to a warm platter and set aside.
• Reduce the heat to medium. Add the flour and, stirring constantly, cook for 2 to 3 minutes, or until the roux is chocolate brown. Add the onions and water and cook, stirring occasionally, for 5 to 6 minutes, or until wilted. Add the pecans, water, salt, and cayenne and mix well. Bring to a boil. Add the sweet potatoes and blend to make a smooth mixture. Stir in the syrup and green onions. Return the pork chops to the pan, reduce the heat and simmer for 4 to 5 minutes, basting the chops with the gravy.
• Serve immediately.
• Combine all ingredients thoroughly.
• Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Steps:

• Divide apple slices into two equal batches.
• Put apples on each end of a shallow baking dish.
• Cut sweet potatoes into thick slices and put in the center of the dish.
• Sprinkle with raisins, then with brown sugar and nutmeg.
• Mix jelly and mustard, beating until smooth.
• Trim excess fat from chops.
• Place chops over sweet potatoes and apples.
• Top with jelly-mustard mix.
• Sprinkle with salt and pepper.
• Bake in preheated 350 F oven for 1 1/2 hours or until chops are tender.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Toss the potatoes with the oil and cook in the oven for 35 mins until lightly charred, then season with a little salt.
• Meanwhile, whizz together breadcrumbs, garlic and mustard in a food processor, then season lightly. Lightly oil a baking tray with the oil spray, place the chops on top and sprinkle some of the breadcrumb mixture over each chop. Spray with a little more oil, then bake for 20 mins until the meat is cooked through and the topping is golden. Serve with the sweet potato wedges and mixed leaves, lightly drizzled with vinaigrette if you like.

Steps:

• Arrange a rack in top third of oven; preheat to 450°F. Stir curry, pepper, brown sugar, and 2 tsp. salt in a small bowl.
• Rub an 18x13" rimmed baking sheet with oil. Sprinkle pork chops and potatoes with spice mixture on prepared pan to evenly coat, then arrange in an even layer with potatoes cut side down.
• Roast until pork is golden brown and cooked through and potatoes are deeply browned on cut sides and fork-tender, about 20 minutes. (The pork might finish cooking before the potatoes do; if so, transfer pork to a cutting board and let rest, then continue roasting the potatoes until done.)
• Meanwhile, whisk yogurt, lemon juice, and remaining 1/2 tsp. salt in a medium bowl.
• Arrange pork and potatoes on a platter. Top with yogurt sauce, radishes, and pomegranate arils.
• Do Ahead: Yogurt sauce can be made 1 day ahead. Cover and chill.
• Cooks' Note
• Small sweet potatoes work best for cooking at the same rate as the pork chops and fitting on one sheet pan since you can tuck them between the chops. If you can't find small sweet potatoes, use larger ones, cut them into wedges, and turn them halfway through roasting.

Steps:

• 1. Remove the pork from the refrigerator and let stand at room temperature while the oven preheats. Preheat the oven to 450°F. Place a large rimmed baking sheet in the oven and heat until very hot.
• 2. To cook the vegetables and apples: In a large bowl, toss the sweet potatoes, apples, fennel, and rosemary with the olive oil to coat. Season with salt and pepper. Carefully remove the baking sheet from the oven and spread the vegetables and apples on it. Roast, turning the ingredients over halfway through, for about 15 minutes, or until the potatoes are nicely browned and tender.
• 3. Meanwhile, cook the pork: Season the pork with salt and pepper. Heat a large heavy skillet over medium-high heat. Add the olive oil, then add the chops to the skillet and cook for about 5 minutes per side, or until golden brown and barely pink when pierced in the center with the tip of a small sharp knife. Transfer to a platter (reserving the oil in the skillet) and let stand for 5 minutes.
• 4. Pour off all but 1 teaspoon of the oil from the skillet, leaving the brown bits in the pan. Return the pan to medium-low heat, add the apple cider, and bring to a simmer, scraping up the brown bits with a wooden spoon. Whisk in the mustard and simmer for about 2 minutes to reduce the liquid slightly. Remove from the heat and whisk in the butter to lightly thicken the sauce. Season to taste with salt and pepper.
• 5. Divide the sweet potato mixture among four dinner plates. Place a pork chop alongside the vegetables on each plate. Drizzle with the pan sauce and serve.

Steps:

• Place potatoes in a greased 13x9-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.