Pork with Stuffed Sweet Potatoes:

Date Added: 8 Jan 2010
Listed in: Main Dish Cuisine

• 2 medium sweet potatoes


• 4 boneless pork loin chops, about ½ inch thick (4 oz each)


• ½ teaspoon salt


• ¼ teaspoon paprika


• 1/8 teaspoon garlic powder


• 1/8 teaspoon pepper


• ½ cup orange juice


• 2 tablespoons orange juice


• ½ cup chopped unpeeled apple


• 2 tablespoons finely chopped onion


• 2 tablespoons finely chopped celery

Preparation Time 25 min | Cooking Time 1 hr 35 min:
4 servings | 260 Calories | 25g Protein | 20g Carbohydrates | 9g Fat

Ever wonder how to get the meat and potatoes done at the same time?

• Heat oven to 350°F. Pierce sweet potatoes with fork to allow steam to escape. Bake 55 to 60 minutes * or until tender. Cool 10 minutes.


• Meanwhile, remove fat from pork chops. Place pork in ungreased rectangular pan, 13x9x2 inches. Mix salt, paprika, garlic powder and pepper; sprinkle half of the salt mixture over pork. Turn pork; sprinkle with remaining salt mixture. Pour ½ cup orange juice into pan; set aside.


• Cut each sweet potato lengthwise in half. Scoop out pulp, leaving ¼-inch shell. Mash pulp until no lumps remain. Beat in 2 tablespoons orange juice until light and fluffy. Stir in apple, onion and celery. Fill shells with pulp mixture.


• Move pork to one end of pan; place sweet potatoes in other end of pan. Bake uncovered about 35 minutes or until sweet potatoes are hot and pork is slightly pink in center.

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