Pork chops with apples and sweet potatoes

5 Servings

Ingredients

Quantity Ingredient
2 teaspoons Vegetable oil
5 Lean center-cut loin pork chops, (5-ounce) (1/2 inch thick)
2½ cup Cubed peeled sweet potato, (1/2-inch) (1 pound)
½ cup Thinly sliced onion
1¾ cup Orange juice, divided
⅓ cup Firmly packed dark brown sugar
2 tablespoons Cider vinegar
¼ teaspoon Salt
2 tablespoons Cornstarch
2½ cup Cubed Rome apple, (1/2-inch) (3/4 pound)

Directions

Heat oil in a large nonstick skillet over medium-high heat. Add the pork chops; cook 3 minutes on each side or until browned. Remove from skillet; set aside, and keep warm.

Add sweet potato and sliced onion to skillet, and saute 3 minutes or until tender.

Combine 1-½ cups orange juice and next 3 ingredients, and stir well.

Return chops to skillet; pour orange juice mixture over chops. Cover, reduce heat, and simmer 1 hour or until chops are tender.

Remove the pork chops from skillet; set aside, and keep warm.

Combine the remaining ¼ cup of orange juice and cornstarch; stir well, and add to the skillet. Stir in cubed apple; bring to a boil over medium heat, and cook for 1 minute, stirring constantly. Yield: 5 servings (serving size: 1 pork chop and 1 cup sweet potato mixture).

Per serving: 394 Calories; 17g Fat (38% calories from fat); 24g Protein; 37g Carbohydrate; 75mg Cholesterol; 181mg Sodium Serving Ideas : Serve over chops.

Recipe by: Cooking Light, March 1995, page 110 Posted to MC-Recipe Digest V1 #393 by igor@... on Jan 28, 1997.

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