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Pork Chops With Sweet Potato Puree And Cranberry Relish

Healthycooking's picture
Ingredients
  Sugar 1 Tablespoon
  Frozen orange juice concentrate 1 Tablespoon, thawed and undiluted
  Fresh cranberries 1 Cup (16 tbs)
  Chopped pecans 1 Tablespoon, toasted
  Sweet potatoes 2 Medium
  Brown sugar 2 Tablespoon
  Reduced calorie margarine 2 Teaspoon
  Lean boneless center cut loin pork chops 16 Ounce (4 Pieces, 4 Ounce Each, 3/4 Inch Thick)
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Vegetable cooking spray 1 (Butter Flavored)
Directions

Combine sugar and orange juice concentrate in a small saucepan; add cranberries.
Cook over medium heat 8 minutes or until cranberries begin to pop.
Remove from heat, and stir in pecans.
Cover and chill thoroughly.
Bake potatoes at 400° for 45 minutes or until done.
Allow potatoes to cool to touch.
Cut potatoes in half, and scoop out pulp; discard peels.
Combine potato pulp, brown sugar, and margarine in a medium bowl, stirring until creamy.
Cover and keep warm.
Trim fat from chops.
Sprinkle chops evenly with salt and pepper.
Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot.
Add chops, and cook 5 to 6 minutes on each side or until done.
Pipe sweet potato mixture evenly onto 4 individual serving plates; top with pork chops.
Spoon cranberry relish over chops.
If desired, garnish with orange zest and fresh sage sprigs.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Pork

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