Sweet Potato Pork Chops Food

PORK CHOPS WITH APPLES, ONIONS, AND SWEET POTATOES

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).

PORK CHOPS WITH SWEET POTATO

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.

BAKED PORK CHOPS WITH SWEET POTATOES AND APPLE

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.

SAUTéED PORK CHOPS WITH SWEET POTATO, APPLES AND MUSTARD SAUCE

Steps:

• 1. Combine the cider, cinnamon and 1/4 tsp salt in a cup. Set aside.
• 2. Pat the pork chops dry and sprinkle all over with salt and pepper.
• 3. Heat a 12-in/30.5-cm skillet over medium-high heat and add the olive oil. When the oil shimmers, add the seasoned pork chops to the pan and cook until lightly browned on the first side, about 3 minutes. Turn and cook until browned on the second side, about 2 minutes longer. Transfer the pork chops to a plate. (They will not be cooked through at this point.)
• 4. Add the sweet potato, apple, shallot, cider mixture, and a grind or two of pepper to the hot pan. Bring it all to a simmer, cover, and reduce the heat to medium-low or low-the pan should bubble, but not too aggressively. Cook the potato mixture until a fork easily pierces the partially cooked potato but there is still some resistance, about 10 minutes.
• 5. Return the pork chops to the pan (along with any juices accumulated on the plate) and nestle them into the potatoes and apples. Cover and cook until the meat is cooked through and the potatoes are tender, about 8 minutes longer. Taste and adjust the seasoning.
• 6. Transfer the pork chops, potatoes, and apples to two warmed plates. There should be some liquid remaining in the pan to serve as a base for the sauce. (If the potatoes have absorbed all of the liquid, add 2 to 3 tbsp cider to the pan and heat it briefly over medium heat.) Stir the mustard into the pan juices with a fork. Taste the sauce and add more pepper if it needs it.
• 7. Spoon the sauce over the meat and vegetables, sprinkle the parsley over the top, and serve hot.

HONEY-GLAZED PORK CHOPS WITH MASHED SWEET POTATOES

Steps:

• Preheat the oven to 375 degrees F. Whisk the orange juice, olive oil, 1 1/2 teaspoons Cajun seasoning, the thyme, Worcestershire sauce and 3/4 teaspoon salt in a large bowl. Pierce the pork chops in several places with a fork, then add to the bowl with the marinade and turn to coat. Transfer the pork chops to a rack set on a rimmed baking sheet, reserving the marinade. Bake the chops 15 minutes, then turn and continue baking until slightly golden, about 10 more minutes. Preheat the broiler. Whisk the honey into the reserved marinade and brush onto the chops. Broil until golden and a thermometer inserted into the center registers 145 degrees F, about 4 minutes per side. Let rest 5 minutes. Meanwhile, pierce the sweet potatoes in a few places with a fork and microwave until soft, about 20 minutes. Cut in half and scoop the flesh into a bowl. Add the butter and the remaining 1/2 teaspoon Cajun seasoning and mash; season with salt. Serve the pork chops with the mashed sweet potatoes and drizzle with the pan juices.

PORK CHOPS AND SWEET POTATOES

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.

SWEET POTATO SMOTHERED PORK CHOPS

Steps:

• Pre heat oven to 350°. In a small, non-stick skillet, brown pork chops in oil. Place in an 8 inch square baking dish, coated with non-stick cooking spray. Layer with sweet potato. Drizzle with butter.
• In small saucepan, combine orange juice, brown sugar, salt, ginger, cinnamon, and pepper. Bring to a boil, stirring constantly. Pour over sweet potato.
• Cover and bake at 350° for 30-35 minutes or until pork reached 160° and potato is tender. Remove pork and potato, and keep warm.
• Pour pan juices into a small saucepan. Combine cornstarch and water until smooth. Then, stir into juices. Bring to a boil. Cook and stir for 1 minute or until thickened. Serve over pork and sweet potato.

SMOKED PORK CHOPS WITH SWEET POTATO HASH

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.

PORK CHOPS AND SWEET POTATO GRAVY

Steps:

• Season the pork chops with the rub. Heat the oil in a large skillet over medium-high heat and brown the chops, about 5 minutes on each side. Transfer the chops to a warm platter and set aside.
• Reduce the heat to medium. Add the flour and, stirring constantly, cook for 2 to 3 minutes, or until the roux is chocolate brown. Add the onions and water and cook, stirring occasionally, for 5 to 6 minutes, or until wilted. Add the pecans, water, salt, and cayenne and mix well. Bring to a boil. Add the sweet potatoes and blend to make a smooth mixture. Stir in the syrup and green onions. Return the pork chops to the pan, reduce the heat and simmer for 4 to 5 minutes, basting the chops with the gravy.
• Serve immediately.
• Combine all ingredients thoroughly.
• Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

PORK CHOPS BAKED WITH SWEET POTATOES

Steps:

• Preheat the oven to 180*C/350*F/ gas mark 4. Butter a shallow oven baking dish. Set aside.
• Prepare your vegetables. Spread the sweet potatoes in the baking dish, sprinkling them with salt and pepper and a bit of thyme.
• Heat the oil in a skillet. Add the onions and fry them until golden brown. Remove from the skillet and spread over the potatoes. Sprinkle wit a bit more thyme. Season the pork chops and brown them quickly on both sides in the skillet. Place them on top of the vegetables in the casserole dish and sprinkle with any remaining thyme. Whisk together the maple syrup and apple juice. Pour over all and then cover the dish tightly with foil.
• Bake in the preheated oven for 40 minutes. Uncover. Reduce the oven temperature to 150*C/300*F/gas mark 2. Return the dish to the oven and cook for a further 10 minutes to let the chops and potatoes brown slightly. Spoon onto heated plates to serve. I like to serve a green vegetable with this.