Lunch: Pork Chops and Sweet Potatoes for Two

Pork slow cooks to superb tenderness with apricots and apples.

Ingredients

2 tablespoons margarine or butter, melted
1 medium (12-oz.) dark-orange sweet potato, peeled, cut into 1/2-inch-thick slices
2 onion slices
2 (1-inch-thick) boneless pork loin chops (about 1 1/4 lb.)
6 dried apricots
1 small apple, peeled, sliced
Salt
3 tablespoons maple-flavored syrup
1/2 teaspoon grated gingerroot

Instructions

In 3 to 4-quart slow cooker, combine 1 tablespoon of the margarine, sweet potato and onion; mix to coat potato well. Cut slit horizontally in each pork chop, cutting to within 1/2 inch of opposite edge to form pocket.
Insert 3 apricots and several apple slices into each chop. (If necessary, cut apples slices in half.) Sprinkle chops with salt. Add any remaining apple slices to sweet potato mixture.
Heat remaining tablespoon margarine in medium skillet over medium-high heat. Add chops; cook 2 to 3 minutes or until browned, turning once. Place chops over potato mixture in slow cooker. In same skillet, combine syrup and gingerroot; mix with pan drippings. Drizzle mixture over chops and potatoes.
Cover; cook on low setting for 5 to 6 hours.

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