Food Factor: Orange Sweet Potato Pork Chops

by Ms. Natasha Haynes, MSU Extension Service

If you are cooking for just one or two, this recipe is for you! It features one of our favorite ingredients – Mississippi-grown sweet potatoes. You can expand this recipe as needed for a larger crowd.

You’ll want to save this recipe for a weeknight when you have a little extra time, or cook it on the weekend, as it requires browning the pork chops first, then baking them.

I love the combination of tangy, sweet and savory flavors! While the recipe doesn’t specify an order, The Food Factor crew put the sweet potatoes on the bottom of the baking dish with a sprinkle of cinnamon, then we topped the sweet potatoes with the chops. Sprinkle the meat with a bit of salt and pepper before the orange slices.

Orange Sweet Potato Pork Chops

Ingredients:

- Cooking spray

- Oil

- 2 boneless pork loin chops

- 1 sweet potato, peeled

- 1/2 orange, sliced

- 1 dash cinnamon

- 1 dash salt, optional

- 1 dash black pepper, optional

Preheat oven to 350 degrees F.

In a medium skillet, brown pork chops in a small amount of oil.

Cut sweet potato into half-inch slices.

Spray a baking dish with nonstick spray. Place meat and sweet potato slices in the baking dish and sprinkle with seasonings. Top with orange slices.

Cover and bake for one hour until meat is tender. Pork is safely cooked when it has been heated to 145 degrees F, followed by a three minute rest.

Thanks to our friends at the University of Nebraska-Lincoln for offering a printable version of this recipe.

Learn more about sweet potatoes in our previous Sweet Potatoes vs. Yams: What's the Difference post.

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