Best Pork Chops And Sweet Potatoes Recipes

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PORK CHOPS WITH APPLES, ONIONS, AND SWEET POTATOES



Pork Chops with Apples, Onions, and Sweet Potatoes image

This is so easy, so good, and so versatile! I've used pork chops with and without bones, pork loin, and pork roast. You can sprinkle the brown sugar, salt, and pepper on the different layers or all at the end, as mentioned in the recipe. Play around with the brown sugar and spices to your taste.

Provided by ashbeth

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 1h15m

Yield 4

Number Of Ingredients 8

4 pork chops
salt and pepper to taste
2 onions, sliced into rings
2 sweet potatoes, sliced
2 apples - peeled, cored, and sliced into rings
3 tablespoons brown sugar
2 teaspoons freshly ground black pepper
1 teaspoon salt

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).

Nutrition Facts : Calories 312.8 calories, Carbohydrate 38.8 g, Cholesterol 44.6 mg, Fat 12.1 g, Fiber 5 g, Protein 13.6 g, SaturatedFat 4.5 g, Sodium 770.7 mg, Sugar 23.6 g

CIDER-DIJON PORK CHOPS WITH ROASTED SWEET POTATOES AND APPLES



Cider-Dijon Pork Chops with Roasted Sweet Potatoes and Apples image

Sautéing is another fast way to make a meal, especially when the pan juices are turned into a sweet and savory sauce, as they are here. This comforting dish features an array of autumn ingredients-apples, fennel, and sweet potatoes-roasted in the oven to caramelize lightly and bring their sugars to the forefront. The sauce, which mingles apple cider with the meaty browned bits in the skillet, is sharpened with a bit of Dijon mustard to balance the sweetness.

Provided by Curtis Stone

Categories     Pork     Roast     Quick & Easy     Dinner     Apple     Pork Chop     Sweet Potato/Yam     Fall     Apple Juice     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Diabetes-Friendly

Yield Serves 4

Number Of Ingredients 14

Pork
4 boneless pork loin chops (each about 7 ounces and 1 inch thick)
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 cup apple cider or apple juice
1 tablespoon Dijon mustard
2 tablespoons unsalted butter, cut into 2 pieces
Vegetables and Apples
1 pound red-skinned sweet potatoes (yams), peeled and cut lengthwise in half, then cut crosswise into 2-inch pieces
2 Pink Lady or Fuji apples, cored and cut lengthwise into eighths
1 large fennel bulb, trimmed and cut lengthwise into eighths
2 sprigs of fresh rosemary, cut into 1-inch pieces
2 tablespoons olive oil
Kosher salt and freshly ground black pepper

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.

PORK CHOPS WITH APPLES, SWEET POTATOES, AND SAUERKRAUT



Pork Chops with Apples, Sweet Potatoes, and Sauerkraut image

This sweet yet savory medley of apples, sweet potatoes, onions, and sauerkraut cooks up perfectly in the slow cooker! Don't be afraid of the sauerkraut---it becomes sweet and mild.

Provided by RCKim

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 5h15m

Yield 4

Number Of Ingredients 9

4 (1 inch thick) boneless pork chops
2 medium sweet potatoes, peeled and sliced 1/2 inch thick
1 medium onion, sliced
2 apples - peeled, cored and sliced
1 tablespoon brown sugar
½ teaspoon ground nutmeg
¼ teaspoon salt
freshly ground black pepper to taste
1 (16 ounce) can sauerkraut, drained

Steps:

  • Heat a skillet over medium-high heat and coat with cooking spray. Quickly brown the pork chops on each side. Set aside.
  • Arrange sweet potato slices in the bottom of a 3 to 4 quart slow cooker. Cover with the onion slices, then the apple slices. Sprinkle brown sugar, nutmeg and salt over the apples, and grind a little pepper. Place the pork chops on top of the pile, and cover with sauerkraut. Cover, and cook on Low for about 5 hours. It can go an extra hour without drying out though.
  • Serve pork and vegetables with juice from the slow cooker spooned over them.

Nutrition Facts : Calories 275.6 calories, Carbohydrate 43.4 g, Cholesterol 30.4 mg, Fat 5.6 g, Fiber 8.6 g, Protein 14.6 g, SaturatedFat 2.1 g, Sodium 968 mg, Sugar 18.3 g

SPICE RUBBED PORK CHOPS WITH HORSERADISH MAPLE GLAZE AND MAPLE GLAZED GRILLED SWEET POTATOES



Spice Rubbed Pork Chops with Horseradish Maple Glaze and Maple Glazed Grilled Sweet Potatoes image

Provided by Bobby Flay

Time 30m

Yield 4 servings

Number Of Ingredients 17

1 cup maple syrup
1/4 cup grated fresh horseradish
1 tablespoon Dijon mustard
1 tablespoon ancho chile powder
1/2 cup ancho chile powder
1 tablespoons paprika
1 tablespoon dry mustard
2 teaspoon dry oregano
1 tablespoon freshly ground black pepper
2 teaspoons chile de arbol
1 teaspoon coriander
1 teaspoon cumin
1 tablespoon kosher salt
or 1 jar of Bobby Flay's Dry Rub for Steak and Ribs
4 rib pork chops, 6 ounces each and 1-inch thick
Olive oil
1/4 cup spice rub

Steps:

  • Combine all ingredients in a medium bowl.;
  • Combine all ingredients in a small bowl.;
  • Preheat grill to medium-high. Reserve 1/2 cup of the Maple-Horseradish Glaze and set aside. Brush pork chops on both sides with olive oil and season with salt. Rub 1 tablespoon of the rub onto 1 side of each pork chop. Grill, rub-side down until golden brown, about 4 to 5 minutes. Brush each chop with some of the Maple-Horseradish glaze and turn over. Continue grilling for 3 to 4 minutes for medium doneness, brushing with some of the glaze. Remove the chops to a platter and brush with the reserved glaze.
  • 2 sweet potatoes, cooked 3/4 of the way Spicy Maple Glaze
  • Slice the potatoes, crosswise, into 1-inch thick slices. Brush with maple glaze and grill for 2 to 3 minutes per side.

ROASTED PORK CHOPS WITH SWEET POTATOES AND APPLES



Roasted Pork Chops with Sweet Potatoes and Apples image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 55m

Number Of Ingredients 9

4 bone-in pork chops, each about 1 inch thick (about 2 1/2 pounds total)
Coarse salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
2 medium sweet potatoes, scrubbed and cut into 1/4-inch-thick rounds
1 large sweet onion, such as Vidalia, peeled and cut into 1/4-inch-thick rounds
1/3 cup apple-cider vinegar
1/2 cup apple cider
1 teaspoon caraway seeds
2 apples, preferably Honeycrisp, thinly sliced, seeds removed

Steps:

  • Preheat oven to 375 degrees. Season pork with salt and pepper. Heat a large ovenproof skillet over medium-high heat; swirl in oil. Cook chops until golden brown, turning once, about 8 minutes. Transfer to a plate. Remove all but 2 tablespoons fat from skillet.
  • Reduce heat to medium. Add potatoes and onion; season with salt. Cook until golden in spots, about 10 minutes. Add vinegar and cider. Cover and simmer, stirring a few times, until potatoes are tender, about 5 minutes. Sprinkle with caraway seeds. Return pork and juices to skillet; tuck apple slices between chops. Roast until a thermometer inserted into thickest part of chops (without touching bone) registers 138 degrees, about 10 minutes. Serve pork, vegetables, and apples with pan juices.

ROOT BEER GLAZED PORK CHOPS WITH BOURBON-MASHED SWEET POTATOES AND CARAMELIZED ONIONS



Root Beer Glazed Pork Chops with Bourbon-Mashed Sweet Potatoes and Caramelized Onions image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h55m

Yield 4 servings

Number Of Ingredients 24

2 cups root beer
2 cups reduced veal stock
4 (16-ounce) double-cut bone-in pork chops
4 teaspoons Essence, recipe follows
4 teaspoons olive oil
1 recipe Bourbon-Mashed Sweet Potatoes, recipe follows
1 recipe Caramelized Onions, recipe follows
Parsley leaves, for garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
1 3/4 to 2 pounds sweet potatoes
1/2 cup heavy cream
1/4 cup bourbon whiskey
3 tablespoons light brown sugar
2 tablespoons molasses
1/8 teaspoon salt
8 tablespoons (1 stick) unsalted butter
2 pounds yellow onions, peeled and thinly sliced

Steps:

  • To make the glaze, combine the root beer and stock in a medium heavy saucepan. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer until reduced to a thick syrup, about 1 cup, about 50 minutes to 1 hour. Remove from the heat.
  • Preheat a grill to medium-high. Preheat the oven to 425 degrees F.
  • Season each chop on both sides with 1 teaspoon of the Essence. Grill for 3 minutes. Turn each chop 1/4 turn to make grill marks and cook an additional 2 minutes. Turn and cook on the second side for 5 minutes.
  • Transfer to a baking sheet. Drizzle 1 teaspoon of the olive oil over each chop. Roast until cooked through and an instant-read thermometer inserted into the center reaches 150 degrees F, 12 to 15 minutes.
  • Place the chops on 4 serving plates and drizzle with the glaze. Spoon the Bourbon-Mashed Sweet Potatoes and Caramelized Onions onto the plates, garnish with parsley leaves, and serve.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
  • Preheat the oven to 350 degrees F.
  • Place the potatoes on a foil-lined baking sheet. Bake until tender and starting to ooze sugary syrup, about 1 hour and 15 minutes, depending on their size. Remove from the oven and let sit until cool enough to handle.
  • Cut a slit down each potato and scoop the flesh into a large bowl. Discard the skins. Add the cream, bourbon, brown sugar, molasses, and salt and beat on high speed with an electric mixer until smooth. Cover to keep warm, or gently reheat before serving.
  • Melt the butter in a large skillet over medium-high heat. Add the onions, reduce the heat to medium-low, and cook slowly, stirring occasionally, until golden brown and caramelized, 45 minutes to 1 hour. Remove from the heat and serve hot.

SHEET-PAN CURRY PORK CHOPS AND SWEET POTATOES



Sheet-Pan Curry Pork Chops and Sweet Potatoes image

This one-pan dinner gets topped with yogurt sauce, radishes, and pomegranate seeds to add a fun layer of fresh tartness to the sweetly spiced pork and potatoes. If you're serving picky eaters, you can always leave the toppings on the side.

Provided by Anna Stockwell

Categories     Pork Chop     Sheet-Pan Dinner     Sheet Pan     Curry     Sweet Potato/Yam     Yogurt     Lemon Juice     Radish     Pomegranate     Fall     Winter     Dinner     One-Pot Meal     Kid-Friendly     Small Plates     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 11

4 tsp. mild curry powder
1 tsp. freshly ground black pepper
1 tsp. light brown sugar
2 1/2 tsp. kosher salt, divided
1 Tbsp. extra-virgin olive oil
4 (1"-thick) small bone-in pork chops (about 2 lb. total)
8 small sweet potatoes (about 1 1/2 lb.), scrubbed, sliced in half lengthwise
1 cup plain whole-milk Greek yogurt
3 Tbsp. fresh lemon juice
4 small radishes, thinly sliced
1 cup pomegranate arils

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.

BAKED PORK CHOPS WITH SWEET POTATOES AND PEARS



Baked Pork Chops with Sweet Potatoes and Pears image

Provided by Sandra Lee

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

4 (9-ounce) cans cut sweet potatoes, drained
3 pears, peeled, quartered, and cored
1/3 cup chopped pecans
1/3 cup brown sugar, packed
3 tablespoons plus 1/2 cup all-purpose flour
3 tablespoons butter, melted
Olive oil cooking spray
2 eggs, beaten
1 cup Italian seasoned bread crumbs
1 tablespoon herbs de Provence
4 (3/4-inch thick) bone-in pork loin chops

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.

ROOT BEER GLAZED PORK CHOPS WITH BOURBON-MASHED SWEET POTATOES AND CARAMELIZED ONIONS



ROOT BEER GLAZED PORK CHOPS WITH BOURBON-MASHED SWEET POTATOES AND CARAMELIZED ONIONS image

Categories     Pork     Bake

Yield 4 servings

Number Of Ingredients 7

2 cups root beer
2 cups reduced veal stock
4 (16-ounce) double-cut bone-in pork chops
4 teaspoons Emeril's Essence
4 teaspoons olive oil
1 recipe Bourbon-Mashed Sweet Potatoes, recipe follows
1 recipe Caramelized Onions, recipe follows

Steps:

  • To make the glaze, combine the root beer and stock in a medium heavy saucepan. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer until reduced to a thick syrup, about 1 cup, about 50 minutes to 1 hour. Remove from the heat. Preheat a grill to medium-high. Preheat the oven to 425 degrees F. Season each chop on both sides with 1 teaspoon of the Essence. Place on the grill and cook for 3 minutes. Turn each chop 1/4 turn to make grill marks and cook an additional 2 minutes. Turn and cook on the second side for 5 minutes. Transfer to a baking sheet. Drizzle 1 teaspoon of the olive oil over each chop. Roast until cooked through and an instant-read thermometer inserted into the center reaches 150 degrees F, 12 to 15 minutes. Place the chops on four serving plates and drizzle with the glaze. Spoon the sweet potatoes and caramelized onions onto the plates, and serve.

PORK CHOPS AND SWEET POTATOES



Pork Chops and Sweet Potatoes image

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.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 13

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 zest
1 teaspoon ground mustard
1 teaspoon paprika
1/2 teaspoon ground ginger

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.

Nutrition Facts :

BAKED PORK CHOPS WITH SWEET POTATOES AND APPLE



Baked Pork Chops with Sweet Potatoes and Apple image

This is a great one-pot dish. Sweet potatoes, apple, and pork chops all go into a casserole dish and are baked in the oven.

Provided by Nancy

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 50m

Yield 4

Number Of Ingredients 6

4 pork chops
salt and freshly ground black pepper to taste
1 tablespoon oil, or as needed
½ cup chicken broth
3 small sweet potatoes, peeled and sliced
3 small apples - peeled, cored, and thinly sliced

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Season pork chops on all sides with salt and pepper. Heat oil in a large, ovenproof skillet over medium-high heat and cook pork chops until browned, about 5 minutes per side. Transfer chops to a plate and set aside.
  • Pour broth into the same skillet over medium heat and loosen brown bits that have stuck to the bottom. Add sweet potatoes to skillet. Layer apple slices on top. Place pork chops on top of apples and cover skillet. Remove from heat.
  • Place covered skillet in the preheated oven and bake for 20 minutes. Remove lid and cook until pork is no longer pink in the center and sweet potatoes and apples are soft, about 10 minutes more.

Nutrition Facts : Calories 404.4 calories, Carbohydrate 30.7 g, Cholesterol 72.8 mg, Fat 18.5 g, Fiber 4.8 g, Protein 28.2 g, SaturatedFat 6.3 g, Sodium 278.1 mg, Sugar 12.5 g

SCALLOPED APPLES, PORK CHOPS, AND SWEET POTATOES



Scalloped Apples, Pork Chops, and Sweet Potatoes image

Make and share this Scalloped Apples, Pork Chops, and Sweet Potatoes recipe from Food.com.

Provided by TishT

Categories     One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

2 1/2 cups sliced apples, drained
4 small sweet potatoes, peeled and cooked
1/3 cup seedless raisin
1/2 cup light brown sugar, firmly packed
1 dash ground nutmeg
3 tablespoons currant jelly
3 tablespoons prepared mustard
4 center-cut pork chops, 3/4 "
salt and pepper

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.

Nutrition Facts : Calories 560.8, Fat 14.8, SaturatedFat 5, Cholesterol 75, Sodium 282.2, Carbohydrate 83.9, Fiber 6.5, Sugar 54.6, Protein 25.6

SPICY MAPLE ROASTED PORK CHOPS AND SWEET POTATOES



Spicy Maple Roasted Pork Chops and Sweet Potatoes image

This was another successful, tossed-together kitchen creation. It is best described as spicy pork chops surrounded by roasted sweet potatoes coated in a spicy maple glaze. The sweet potatoes turn out soft on the inside and somewhat crispy on the outside, and the pork chops turn out juicy and spicy. DH and I enjoyed eating a bite of sweet potato with each bite of pork chop. I like to leave the skin on my sweet potatoes when roasting due to its nutritional value and crispy texture, but feel free to peel if desired. This truly is spicy. If you desire to tone down the heat, please do use less cayenne pepper.

Provided by MarthaStewartWanabe

Categories     Yam/Sweet Potato

Time 55m

Yield 2 serving(s)

Number Of Ingredients 9

2 pork chops, bone-in, 1/2-inch thick
1/2 teaspoon paprika, ground
1/2 teaspoon cumin, ground
1/4 teaspoon cayenne pepper, ground
1/2 teaspoon black pepper, freshly ground
1/2 teaspoon salt
2 sweet potatoes, medium-sized, skin-on, cut into 1-inch x 1-inch cubes
2 tablespoons olive oil
2 tablespoons maple syrup

Steps:

  • Preheat oven to 375°F.
  • Line a baking sheet with aluminum foil.
  • In a small bowl, combine paprika, cumin, cayenne pepper, black pepper and salt. Divide in half.
  • In a medium bowl, combine half of spice mixture, sweet potatoes, olive oil and maple syrup. Toss to coat sweet potatoes thoroughly. Spread sweet potatoes onto foil-lined baking sheet into a single layer, leaving two spaces in the middle for the pork chops. Note: Be sure to use a rubber spatula to scrape all the liquid out of the bowl onto the potatoes.
  • Rub remaining half of spice mixture lightly over both sides of pork chops and nestle into spaces made in sweet potatoes.
  • Roast for 35-40 minutes or until pork chops are done (juices run clear when thickest part is pierced with a fork).

Nutrition Facts : Calories 627.2, Fat 31.8, SaturatedFat 7.9, Cholesterol 137.3, Sodium 766.5, Carbohydrate 40.6, Fiber 4.4, Sugar 17.6, Protein 43.5

PORK CHOPS WITH SPICED SWEET POTATOES AND APPLES



Pork Chops with Spiced Sweet Potatoes and Apples image

Categories     Fruit     Pork     Potato     Sauté     Quick & Easy     Father's Day     Apple     Sweet Potato/Yam     Spring     Bon Appétit

Yield Serves 2; can be doubled

Number Of Ingredients 7

4 3/4-inch-thick boneless pork chops
1 1/2 tablespoons vegetable oil
1 8-ounce red-skinned sweet potato (yam), peeled, thinly sliced
1 onion, thinly sliced
1 large unpeeled apple, halved, cored, thickly sliced
1/4 teaspoon ground cinnamon
1/3 cup canned low-salt chicken broth

Steps:

  • Sprinkle pork with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add pork; sauté until brown, about 3 minutes per side. Transfer pork to plate. Add potato and onion to skillet. Reduce heat to medium; sauté until onion is golden, about 7 minutes. Mix in apple and cinnamon; season with salt and pepper. Nestle pork among vegetables. Pour in broth; bring to boil. Cover, reduce heat and simmer until pork and vegetables are tender, about 10 minutes.

CIDER-DIJON PORK CHOPS WITH ROASTED SWEET POTATOES AND APPLES RECIPE | EPICURIOUS.COM



Cider-Dijon Pork Chops with Roasted Sweet Potatoes and Apples Recipe | Epicurious.com image

Sautéing is another fast way to make a meal, especially when the pan juices are turned into a sweet and savory sauce, as they are here. This comforting dish features an array of autumn ingredients?apples, fennel, and sweet potatoes?roasted in the oven to caramelize lightly and bring their sugars to the forefront. The sauce, which mingles apple cider with the meaty browned bits in the skillet, is sharpened with a bit of Dijon mustard to balance the sweetness.

Provided by @MakeItYours

Number Of Ingredients 12

4 boneless pork loin chops (each about 7 ounces and 1 inch thick)
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 cup apple cider or apple juice
1 tablespoon Dijon mustard
2 tablespoons unsalted butter, cut into 2 pieces
1 pound red-skinned sweet potatoes (yams), peeled and cut lengthwise in half, then cut crosswise into 2-inch pieces
2 Pink Lady or Fuji apples, cored and cut lengthwise into eighths
1 large fennel bulb, trimmed and cut lengthwise into eighths
2 sprigs of fresh rosemary, cut into 1-inch pieces
2 tablespoons olive oil
Kosher salt and freshly ground black pepper

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Reprinted with permission from What's for Dinner? by Curtis Stone, © 2013 Ballantine Books
  • Curtis Stone is the author of five cookbooks and host of Top Chef Masters on Bravo. He is also the creator of Kitchen Solutions, a sleek line of cookware sold in retailers worldwide, and writes a monthly column for Men's Fitness. Born in Melbourne, Australia, Stone honed his skills in London at Café Royal, under legendary three-star Michelin chef Marco Pierre White, and at Mirabelle and the revered Quo Vadis. He lives in Los Angeles with his wife and son.

CIDER-DIJON PORK CHOPS WITH ROASTED SWEET POTATOES AND APPLES



Cider-Dijon Pork Chops with Roasted Sweet Potatoes and Apples image

Sautéing is another fast way to make a meal, especially when the pan juices are turned into a sweet and savory sauce, as they are here. This comforting dish features an array of autumn ingredients-apples, fennel, and sweet potatoes-roasted in the oven to caramelize lightly and bring their sugars to the forefront. The sauce, which mingles apple cider with the meaty browned bits in the skillet, is sharpened with a bit of Dijon mustard to balance the sweetness.

Provided by @MakeItYours

Number Of Ingredients 12

4 boneless pork loin chops (each about 7 ounces and 1 inch thick)
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 cup apple cider or apple juice
1 tablespoon Dijon mustard
2 tablespoons unsalted butter, cut into 2 pieces
1 pound red-skinned sweet potatoes (yams), peeled and cut lengthwise in half, then cut crosswise into 2-inch pieces
2 Pink Lady or Fuji apples, cored and cut lengthwise into eighths
1 large fennel bulb, trimmed and cut lengthwise into eighths
2 sprigs of fresh rosemary, cut into 1-inch pieces
2 tablespoons olive oil
Kosher salt and freshly ground black pepper

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • add your own note

PORK CHOPS AND SWEET POTATOES



Pork Chops and Sweet Potatoes image

Make and share this Pork Chops and Sweet Potatoes recipe from Food.com.

Provided by GrandmaIsCooking

Categories     Pork

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

3 sweet potatoes
1/2 cup currant jelly
4 pork chops
1/2 cup orange juice
1/2 teaspoon salt
1 tablespoon lemon juice
1 teaspoon pepper
1 lemon, rind of (grated)
1/4 cup flour
1 teaspoon dry mustard
2 tablespoons shortening
1 teaspoon paprika
2 tablespoons butter
1/2 teaspoon ginger, ground

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.

Nutrition Facts : Calories 695.1, Fat 30.7, SaturatedFat 11.3, Cholesterol 152.6, Sodium 518.5, Carbohydrate 60.8, Fiber 4.5, Sugar 28.8, Protein 44.4

BBQ PORK CHOPS WITH HERB-BUTTER CORN AND SWEET POTATOES



BBQ Pork Chops with Herb-Butter Corn and Sweet Potatoes image

You don't have to fire up the grill to enjoy a taste of barbecue. This pork chop dinner makes use of the broiler to get those summertime flavors on the table anytime you want them. Punch up store-bought barbecue sauce with honey mustard, brighten roasted corn with a slather of herby butter, and jazz up sweet potato fries with a sprinkling of grated Parmesan.

Provided by Katherine Sacks

Categories     Back to School     Dinner     Pork Chop     Pork     Corn     Sweet Potato/Yam     Grill/Barbecue     Kid-Friendly     Small Plates

Yield 4 servings

Number Of Ingredients 11

2 medium sweet potatoes (about 9 ounces each), cut into 8 pieces lengthwise
1 tablespoon olive oil
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
4 ears of corn, shucked
1/2 cup (1 stick) unsalted butter, room temperature
2 tablespoons finely chopped tender herbs (such as cilantro, chives, and/or parsley)
1/2 cup barbecue sauce
1 tablespoon honey mustard
4 (1"-thick) bone-in pork chops (about 2 1/2 pounds total)
1/4 cup finely grated Parmesan (about 0.7 ounces)

Steps:

  • Preheat oven to 450°F. Toss potatoes with oil, 1/2 tsp. salt, and 1/4 tsp. pepper on a rimmed baking sheet. Add corn cobs and roast, tossing halfway through, until potatoes are tender and corn is cooked through and beginning to brown, 15-20 minutes.
  • Meanwhile, mix butter, herbs, and remaining 1 tsp. salt and 1/2 tsp. pepper in a small bowl. Whisk barbecue sauce and honey mustard in another small bowl.
  • Preheat broiler on high and set oven rack about 4" from heat. Line broiler pan or another rimmed baking sheet with foil. Using a pastry brush, slather pork chops with about half of barbecue sauce mixture and transfer to prepared pan; reserve remaining barbecue sauce mixture.
  • Broil pork chops, turning and brushing with remaining barbecue sauce mixture halfway through, until cooked through, about 15 minutes.
  • Spread each corn cob with 1 Tbsp. herb butter; serve remaining herb butter alongside. Top potatoes with Parmesan.
  • Divide pork chops and potatoes among plates. Serve with corn alongside.

BBQ PORK CHOPS WITH HERB-BUTTER CORN AND SWEET POTATOES



BBQ Pork Chops with Herb-Butter Corn and Sweet Potatoes image

You don't have to fire up the grill to enjoy a taste of barbecue. This pork chop dinner makes use of the broiler to get those summertime flavors on the table anytime you want them. Punch up store-bought barbecue sauce with honey mustard, brighten roasted corn with a slather of herby butter, and jazz up sweet potato fries with a sprinkling of grated Parmesan.

Provided by @MakeItYours

Number Of Ingredients 11

2 medium sweet potatoes (about 9 ounces each), cut into 8 pieces lengthwise
1 tablespoon olive oil
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
4 ears of corn, shucked
1/2 cup (1 stick) unsalted butter, room temperature
2 tablespoons finely chopped tender herbs (such as cilantro, chives, and/or parsley)
1/2 cup barbecue sauce
1 tablespoon honey mustard
4 (1"-thick) bone-in pork chops (about 2 1/2 pounds total)
1/4 cup finely grated Parmesan (about 0.7 ounces)

Steps:

  • Preparation Preheat oven to 450°F. Toss potatoes with oil, 1/2 tsp. salt, and 1/4 tsp. pepper on a rimmed baking sheet. Add corn cobs and roast, tossing halfway through, until potatoes are tender and corn is cooked through and beginning to brown, 15-20 minutes. Meanwhile, mix butter, herbs, and remaining 1 tsp. salt and 1/2 tsp. pepper in a small bowl. Whisk barbecue sauce and honey mustard in another small bowl. Preheat broiler on high and set oven rack about 4" from heat. Line broiler pan or another rimmed baking sheet with foil. Using a pastry brush, slather pork chops with about half of barbecue sauce mixture and transfer to prepared pan; reserve remaining barbecue sauce mixture. Broil pork chops, turning and brushing with remaining barbecue sauce mixture halfway through, until cooked through, about 15 minutes. Spread each corn cob with 1 Tbsp. herb butter; serve remaining herb butter alongside. Top potatoes with Parmesan. Divide pork chops and potatoes among plates. Serve with corn alongside. Cooks' NoteIf bone-in pork chops aren't available, use center cut pork chops and reduce cook time to about 10 minutes.

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