| 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.
A Message from our Provider:
“A Clear Conscience Makes a Soft Pillow”