Ingredients for Pork Chops And Sweet Potatoes
- 1.5 lbs sweet potatoes
- 1/2 cup currant jelly
- 4 bone-in pork chops
- orange juice
- generous amount of salt
- lemon juice
- generous amount of pepper
- zest of 1 lemon
- 1/2 cup all-purpose flour
- dry mustard
- 2 tablespoons shortening
- paprika
- 1/4 cup butter
- ginger
- 1/4 cup pork chop pan juices
- 1/4 cup chicken broth
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
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How to Make Pork Chops And Sweet Potatoes
- Preheat oven to 350°F (175°C).
- Wash and scrub 1.5 lbs of sweet potatoes. Pierce with a fork several times and microwave on high for 5-7 minutes to soften, or boil in water until tender (about 15-20 minutes). Peel and slice into 1/2-inch thick rounds.
- Season 4 bone-in pork chops (about 1 inch thick) generously with salt and pepper. Dredge in 1/2 cup all-purpose flour, shaking off any excess.
- Heat 2 tablespoons of shortening in an oven-safe skillet over medium-high heat. Brown the pork chops for 2-3 minutes per side.
- In a medium bowl, melt 1/4 cup butter. Stir in 1/2 cup apricot jelly (or your favorite fruit jelly), 1/4 cup of the pork chop pan juices, and the zest of 1 lemon.
- Add 1/4 cup chicken broth, 1 tablespoon Dijon mustard, and 1 teaspoon dried thyme. Stir to combine.
- Arrange the sweet potato slices in the bottom of the skillet. Top with the browned pork chops. Pour the honey-mustard glaze evenly over the chops and potatoes.
- Cover the skillet and bake for 30-40 minutes, or until the pork chops are cooked through and the internal temperature reaches 145°F (63°C). Baste occasionally with the pan juices.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
115g
Fat
56g
Carbs
20g
