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.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 356 calories, Fat 16g fat (7g saturated fat), Cholesterol 84mg cholesterol, Sodium 252mg sodium, Carbohydrate 23g carbohydrate (12g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges
SMOKED PORK CHOPS WITH SWEET POTATOES
Apple and sweet potato flavors combine so nicely with pork. My family enjoys simple dinners like this one.-Helen Sanders, Fort Myers, Florida
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 325°. In a large skillet, cook chops in oil over medium heat 2-3 minutes on each side or until lightly browned; drain. , Transfer to a greased 13x9-in. baking dish. Top with sweet potatoes. Combine brown sugar and pepper; sprinkle over sweet potatoes. Top with apples; drizzle with apple juice. , Cover and bake 30 minutes. Uncover; bake 10-15 minutes longer or until meat is tender.
Nutrition Facts : Calories 584 calories, Fat 16g fat (5g saturated fat), Cholesterol 95mg cholesterol, Sodium 2462mg sodium, Carbohydrate 56g carbohydrate (37g sugars, Fiber 4g fiber), Protein 52g protein.
SMOKED PORK CHOP HASH
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons olive oil in a large heavy-bottomed skillet (preferably cast iron) over medium-high heat. Add the potatoes and cook, stirring often, until lightly browned, 7 to 8 minutes. Add the onion and cook, stirring, until softened, 2 to 3 minutes. Reduce the heat to medium. Add the remaining 2 tablespoons olive oil, the bell pepper and zucchini; cook, stirring, until just tender, 7 to 8 minutes.
- Add the pork to the skillet and sprinkle with the chili powder. Cook, stirring occasionally, until the pork is heated through, about 2 minutes. Increase the heat to medium high and cook until the pork and vegetables are golden brown, 2 to 3 more minutes. Add the kale, cherry peppers and brine; toss until the kale is wilted, about 1 minute. Stir in the basil and season with salt. Remove from the heat and stir in the cheese curds.
Nutrition Facts : Calories 777 calorie, Fat 49 grams, SaturatedFat 15 grams, Cholesterol 163 milligrams, Sodium 521 milligrams, Carbohydrate 31 grams, Fiber 6 grams, Protein 54 grams
SMOKED PORK CHOPS WITH SWEET POTATO HASH
Smoked pork glazed with blueberry cane vinegar and served over andouille sweet potato hash. Courtesy of Frank Brigtsen, Brigtsen's Restaurant
Provided by Food.com
Categories Pork
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 37
Steps:
- For the Pork Chops:.
- In a gallon container, add 1 quart warm water. Add the Kosher salt and light brown sugar. Whisk until dissolved. Add ice cubes and cold water to make 1 gallon brine.
- Place the pork rack in a large container and cover with the cold brine. Refrigerate for 15 hours.
- Soak the wood chips in water for at least 2 hours before smoking the pork.
- Remove the pork rack from the brine, rinse with cold water, and pat dry. Season lightly with ground black pepper.
- Fire up the smoker and "cold-smoke" the pork rack at about 125° for 3-4 hours, turning once. Refrigerate the smoked pork rack until thoroughly chilled. The pork should have good smoke flavor on the outside, but be nearly raw on the inside.
- Cut the pork rack into 8 pork chops.
- For the andouille sweet potato hash:.
- Cook the sweet potatoes: Preheat oven to 350°. Heat 2 Tablespoons of butter in a large pan over medium-high heat. Add the diced sweet potatoes and cook, stirring constantly for 4-5 minutes.
- Season to taste with Veggie Mojo. Cook, stirring constantly, for 2-3 minutes.
- Place the sweet potatoes in the oven and cook, stirring occasionally, until they are tender, but firm (al dente), 15-20 minutes. Remove from oven and set aside.
- In a separate pan, melt 2 Tablespoons of butter over high heat. Add the diced andouille sausage and cook, stirring occasionally, until the andouille is well browned.
- Add the celery and onions. Cook, stirring occasionally, until the onions are soft and clear.
- Reduce heat to low. Add the salt, white pepper, black pepper, cayenne, savory, and thyme. Cook, stirring occasionally for 1-2 minutes.
- Add the roasted sweet potatoes and mix well. Cook until warmed through, remove from heat.
- For Chef Frank's Veggie Mojo seasoning:.
- Combine all ingredients.
- For the blueberry cane vinegar glaze:.
- Make blueberry compote: In a pot, add the blueberries, lemon juice, sugar, and vanilla.
- Cook over low heat, stirring occasionally, just until the blueberries begin to break up and form a thick, syrup-like consistency. Remove from heat and set aside to cool.
- Heat the duck fat or olive oil in a pot over high heat. Add the onions and cook, stirring occasionally, until the onions are well browned (caramelized).
- Add the reduced stock, orange zest, orange juice, 3 cups of blueberry compote, salt, and white pepper. Bring the mixture to a boil. Reduce heat to medium-low and simmer for 15 minutes.
- Add the cane vinegar and purée the sauce with a hand mixer. Strain through a large-holed strainer (China cap).
- To serve:.
- About 1/2 cup mild olive oil.
- 8 cold-smoked pork chops.
- about 8 teaspoons Chef Paul Prudhomme's Meat Magic® seasoning.
- Andouille sweet potato hash.
- Blueberry cane vinegar glaze.
- Preheat oven to 500°. Season the pork chops lightly on all sides with the meat seasoning. Heat a large pan, or large skillets, over medium-high heat. Sear the pork chops on both sides, place in oven, and cook just until done, 8-10 minutes.
- Serve each pork chop with 1/2 cup of the hash and 1/4 cup of the sauce.
Nutrition Facts : Calories 617.5, Fat 9.5, SaturatedFat 4.8, Cholesterol 18.5, Sodium 16275, Carbohydrate 132.9, Fiber 6.5, Sugar 90, Protein 3
SMOKED PORK CHOPS WITH APPLE AND SWEET POTATO
Speed up meal preparation with smoked pork chops in this flavorful oven meal for autumn and winter.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In small bowl, mix oil, cinnamon, cumin and coriander.
- In large bowl, combine sweet potato, apple and onion. Drizzle with 1 tablespoon of the oil-spice mixture; toss to coat. Spread mixture in pan.
- Bake 30 minutes. Meanwhile, stir brown sugar into remaining oil-spice mixture (mixture will be thick). Rub mixture over 1 side of each pork chop.
- Remove pan from oven. With spatula, move vegetable mixture to one side of pan. Place pork, coated side up, in other half of pan.
- Bake 8 to 10 minutes longer or until pork is thoroughly heated, and sweet potato and apple are tender.
Nutrition Facts : Calories 260, Carbohydrate 22 g, Cholesterol 45 mg, Fat 1, Fiber 3 g, Protein 16 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 45 mg, Sugar 12 g, TransFat 0 g
PORK LOIN AND SWEET POTATO HASH
Sweet and Savory and screams Fall!! An excellent way to use up leftover Pork Loin
Provided by Lynn Socko
Categories Pork
Time 50m
Number Of Ingredients 12
Steps:
- 1. Cube cooked pork loin. I had cooked mine previously on my outdoor rotisserie.
- 2. Peel sweet potatoes, I used 4 med-large ones. Cut into cubes the same size you do your pork loin.
- 3. In a large skillet add 1/4 c of butter over med-low heat. Once melted add potatoes and diced onion. Add enough olive oil to fully coat potatoes. Add a pinch of thyme and black pepper. Cook with lid on stirring every few minutes until potatoes are fork tender. Add dried cranberries, cinnamon, sugar and honey, mix well and add salt to taste. Add cooked pork loin and broth, mix altogether, heat for a few minutes longer, just long enough for pork loin to warm.
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