Pork Chops With Sweet Potato Puree And Cranberry Relish
|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)|
|Vegetable cooking spray||1 (Butter Flavored)|
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.