| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Meats | 5 | Servings | |
INGREDIENTS
| 2 | ts | Vegetable oil |
| 5 | Lean center-cut loin pork chops, (5-ounce) (1/2 inch thick) | |
| 2 1/2 | c | Cubed peeled sweet potato, (1/2-inch) (1 pound) |
| 1/2 | c | Thinly sliced onion |
| 1 3/4 | c | Orange juice, divided |
| 1/3 | c | Firmly packed dark brown sugar |
| 2 | tb | Cider vinegar |
| 1/4 | ts | Salt |
| 2 | tb | Cornstarch |
| 2 1/2 | c | Cubed Rome apple, (1/2-inch) (3/4 pound) |
INSTRUCTIONS
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 1-1/2 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 1/4 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@digex.net on Jan 28, 1997.
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