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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I don't recall where I found this recipe, but my husband and I have really enjoyed it. It's a change from most pork chop recipes. The flavors blend so well together and the sweet potatoes are wonderful. Ingredients:
2/3 cup orange marmalade |
2 tablespoons butter, melted |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
2 tablespoons dried cranberries or 2 tablespoons dried cherries or 2 tablespoons raisins |
2 medium sweet potatoes, peeled and cut into 1/2 slices |
3/4 cup bisquick |
1/4 teaspoon ground red pepper (cayenne) |
4 (1/4 lb) boneless pork chop, 1/2 inch thick (about 1 pound) |
2 tablespoons soy sauce or 2 tablespoons water |
Directions:
1. Heat oven to 350.
2. Mix marmalade, butter, cinnamon and ginger in medium bowl.
3. Stir in cranberries (cherries/raisins) and sweet potatoes, set aside. I also add about 1 to 2 T. water to this mixture.
4. Mix Bisquick and red pepper.
5. Dip pork into soy sauce, then coat with Bisquick mixture.
6. Spray 10 inch skillet with cooking spray.
7. Heat over over medium-high heat.
8. Cook pork in skillet 6-8 minutes, turning once, until coating is brown.
9. Place pork in ungreased rectangular baking dish, 13x9x2 inches.
10. Arrange sweet potato mixture around pork – putting some of the mixture on top of each pork chop.
11. Bake uncovered 40 to 45 minutes or until sweet potatoes are tender and pork is cooked through.
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