Recipe: Orange-Glazed Pork Chops with Sweet Potatoes (serves 2)

ORANGE-GLAZED PORK CHOPS WITH SWEET POTATOES

"Orange juice complements the flavor of pork and sweet potatoes in the autumn one-dish dinner. You can substitute butternut squash for the sweet potatoes if you like. Best to have the chops cut 1-inch thick."

2 boneless pork loin chops, 1-inch thick (8 ounces)
1 teaspoon canola oil
Salt and pepper to taste
2 small sweet potatoes, peeled and cut into 1/4-inch slices
1/2 cup orange juice
1/2 cup cry sherry (or replace with orange juice)

Place a heavy 8 to 10-inch nonstick skillet over medium-high heat for 2 to 3 minutes. Brush the pork chops on both sides with the oil, then sprinkle them with the salt and pepper. Lay the chops in the skillet and cook for 3 minutes per side, or until well-browned.

Peel the sweet potatoes and cut them into circles 1/4-inch thick.

Remove chops from the skillet, reduce the heat to medium and add the orange juice and sherry. Add the sweet potatoes in a single layer. Lay the pork chops over the sweet potatoes, cover the skillet and cook for 15 to 20 minutes, or until the sweet potatoes are tender and no trace of pink shows in the center of the pork when tested with a sharp knife.

Remove the pork chops to a warm serving plate and rapidly cook the sweet potatoes and orange juice over high heat until the glaze is thick and syrupy.

Arrange the sweet potatoes by the pork chops, spoon the glaze over both and serve immediately.

Makes 2 servings
Source: Healthy Cooking for Two (or Just You) by Frances Price, RD