Smoked Pork Chops With Apple And Sweet Potato Recipes

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.

Steps:

• 1. Heat oil in large non-stick skillet, medium heat. Add pork chops, cook 3 minutes on each side thick 5 minutes each side).
• 2. Peel, cut up sweet potatoes into small cubes. Slice onions and dice. Remove chops from skillet and keep warm.
• 3. Add sweet potatoes and onion to skillet, saute 3 to 4 minutes, until tender.
• 4. Combine brown sugar, cornstarch, salt (optional), vinegar, and orange juice. Mix well. My Family is low sodium diet, so I don't use salt in my recipe for my family.
• 5. Return chops to skillet with sweet potatoes and onions, pour Orange Juice mixture over pork chops.
• 6. Cover skillet, reduce heat, and simmer for 40 to 60 minutes or until chops are tender. The last 15 minutes of cooking, add chopped apple on top of pork chops.
• 7. Season lightly with salt and pepper to enhance the flavors and based on your tastes!
• 8. Cooking Tip Optional: Add a 2 Tablespoons of Gran Marnier at the end of cooking process to give the sauce some additional flair.

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:

• 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.

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:

• In skillet over high heat, heat chops, cider, syrup, and vinegar till boiling. Reduce heat to medium, cover and cook 15 minutes, turning chops once.
• Meanwhile, cut apples into wedges. Remove pork chops to platter. Add apple wedges to liquid in skillet. Heat to boiling and cook until apples are fork-tender and liquid is thick and syrupy, about 10 minutes.
• Return pork to skillet; heat through, turning chops once to coat with glaze.

Steps:

• In a small bowl, combine the salt, cinnamon, cardamom and pepper. Place sweet potatoes in a large bowl. Sprinkle with 1 teaspoon spice mixture and 3 teaspoons oil; toss to coat. , Arrange potatoes in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 425° for 10 minutes., Rub the remaining oil over pork; rub with remaining spice mixture. Place over the sweet potatoes. Bake for 15 minutes. , Cut each apple into eight wedges. turn pork; arrange apples around meat. Bake 15 minutes longer or until a thermometer reads 160°.

Steps:

• Mix the potatoes and the kraut.
• Place half the sauerkraut/potato mixture in a Pyrex pie plate.
• Spread 1 1/2 tbsp of mustard over the sauerkraut.
• Place the chops on the sauerkraut.
• Spread remaining mustard on the chops.
• Cover with remaining sauerkraut/potato mixture.
• Season with salt & pepper.
• Put the pat of butter on top.
• Seal with foil and bake in a 350°F oven for 45 minutes to an hour.
• I like uncover the chops for the last 15 minutes or so to lightly brown the potato topping.

Steps:

• In a shallow bowl, mix flour, salt and pepper. Cut tenderloin into 12 slices; pound each with a meat mallet to 1/4-in. thickness. Dip pork in flour mixture to coat both sides; shake off excess., In a large skillet coated with cooking spray, heat oil over medium-high heat; brown pork in batches. Remove from pan., Add sweet potatoes, cranberries and broth to same pan. Bring to a boil. Reduce heat; simmer, covered, 4-6 minutes or until potatoes are almost tender. Stir in mustard. , Return pork to pan; add apple and green onions. Return to a boil. Reduce heat; simmer, covered, 4-6 minutes or until pork and sweet potatoes are tender.