Sweet Potato Smothered Pork Chops Food

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SMOKED PORK CHOPS WITH SWEET POTATOES



Smoked Pork Chops with Sweet Potatoes image

Apple and sweet potato flavors combine so nicely with pork. My family enjoys simple dinners like this one.-Helen Sanders, Fort Myers, Florida

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 7

6 smoked boneless pork chops (7 ounces each)
1 tablespoon canola oil
4 large sweet potatoes, cooked, peeled and cut lengthwise into thirds
1/2 cup packed brown sugar
1/8 teaspoon pepper
2 large tart apples, peeled and thinly sliced
1/4 cup apple juice or water

Steps:

  • Preheat oven to 325°. In a large skillet, cook chops in oil over medium heat 2-3 minutes on each side or until lightly browned; drain. , Transfer to a greased 13x9-in. baking dish. Top with sweet potatoes. Combine brown sugar and pepper; sprinkle over sweet potatoes. Top with apples; drizzle with apple juice. , Cover and bake 30 minutes. Uncover; bake 10-15 minutes longer or until meat is tender.

Nutrition Facts : Calories 584 calories, Fat 16g fat (5g saturated fat), Cholesterol 95mg cholesterol, Sodium 2462mg sodium, Carbohydrate 56g carbohydrate (37g sugars, Fiber 4g fiber), Protein 52g protein.

SMOTHERED PORK CHOPS



Smothered Pork Chops image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 6h

Yield 6 servings

Number Of Ingredients 28

2 smoked ham hocks
3 ears corn
1 onion, diced
1 carrot, diced
2 stalks celery, diced
1 gallon ice water
4 ounces butter
4 ounces all-purpose flour
1/2 stick (4 tablespoons) unsalted butter
1 yellow onion, sliced
2 tablespoons chopped garlic
1 teaspoon red chile flakes
2 pounds collard greens, tough ribs removed, leaves cut into 1-inch ribbons
Picked meat from 1 ham hock
1/2 cup apple cider vinegar
2 cups apple juice
8 cups ham hock broth
Kosher salt and black pepper
2 pounds sweet potatoes, diced
2 tablespoons grapeseed oil
2 teaspoons kosher salt, plus for seasoning
1 teaspoon black pepper, plus for seasoning
2 tablespoons molasses
1/2 teaspoon dark chili powder
Pinch cayenne
Twelve 4-ounce boneless pork chops
1 tablespoon kosher salt
1 teaspoon black pepper

Steps:

  • For the ham hock gravy: Combine the ham hocks, corn and ice water in a pot. Bring to a boil, then reduce to a simmer and cook for 3 1/2 hours. Add the celery, carrots and onions, and cook for another 30 minutes.
  • Strain the stock, reserving the ham hocks. When cool enough to handle, pick the meat off of the ham hocks.
  • In a 4-quart pot, melt the butter and stir in the flour. Cook the roux for 2 minutes, then stir in 2 quarts of the ham hock broth, followed by half of the picked ham hock meat. Simmer the gravy for 15 to 20 minutes. Season with salt and pepper. (Reserve 8 cups of the ham hock broth and half of the picked ham hock meat for the collard greens.)
  • For the collard greens: Melt the butter in a large pot. Add the onions and garlic, and saute for 3 to 4 minutes to sweat the onions. Add the chile flakes and saute 1 minute. Add the collard greens and ham hock meat, and stir to wilt the collards. Add the cider vinegar, apple juice and 8 cups of the ham hock broth. Bring to a simmer, cover the pot, and simmer until the greens are tender, 1 hour. Season with salt and pepper.
  • For the roasted sweet potatoes: Preheat the oven to 450 degrees F.
  • Toss the diced sweet potatoes in a bowl with the grapeseed oil, salt and pepper.
  • Spread the sweet potatoes out on a baking sheet and roast in the oven until tender and browned, 15 to 20 minutes.
  • Transfer the sweet potatoes to a saute pan. Add the molasses, chili powder and cayenne. Saute over high heat, tossing to coat the sweet potatoes. Season with salt and pepper.
  • For the pork chops: Preheat a grill or grill pan to high.
  • Sprinkle the pork chops with the salt and pepper. Grill until cooked through and nicely marked, 2 to 3 minutes per side. Remove the chops from the grill and plate immediately.
  • For plating: Divide the sweet potatoes between six plates. Using a slotted spoon, strain the collard greens and plate them next to the sweet potatoes. Shingle the pork chops over one side of the sides. Smother with ham hock gravy. Serve.

CARIBBEAN PORK CHOPS WITH MASHED SWEET POTATOES



Caribbean Pork Chops with Mashed Sweet Potatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

3 sweet potatoes (about 1 1/2 pounds), peeled and cut into chunks
Kosher salt
1 cup frozen peas, thawed
4 bone-in pork chops (3/4 inch thick; about 2 pounds)
1 teaspoon ground allspice
Freshly ground pepper
2 tablespoons coconut oil
1 large onion, thickly sliced
1 teaspoon chopped fresh thyme
1 cup nonalcoholic ginger beer
1 cup low-sodium chicken broth
1 to 2 teaspoons habanero hot sauce, plus more for serving
3/4 cup canned coconut milk

Steps:

  • Put the sweet potatoes in a large pot, cover with water and add a big pinch of salt. Bring to a simmer and cook until just tender, 8 to 10 minutes. Add the peas and cook until the potatoes and peas are soft, about 6 more minutes.
  • Meanwhile, rub the pork chops with the allspice and a pinch each of salt and pepper. Heat the coconut oil in a large skillet over medium-high heat. Add the pork and cook until just cooked through, 3 to 4 minutes per side; remove to a plate. Add the onion to the skillet and cook, stirring occasionally, until lightly browned, about 3 minutes. Stir in the thyme, then the ginger beer and chicken broth and bring to a simmer. Cook until reduced by half, about 4 minutes. Stir in the hot sauce.
  • Drain the sweet potatoes and peas and return to the pot. Add the coconut milk and mash; season with 1/2 teaspoon salt and a few grinds of pepper.
  • Return the pork to the skillet, turning to coat in the sauce. Divide among plates. Serve with the sweet potatoes and more hot sauce.

PORK CHOPS WITH APPLES, ONIONS, AND SWEET POTATOES



Pork Chops with Apples, Onions, and Sweet Potatoes image

This is so easy, so good, and so versatile! I've used pork chops with and without bones, pork loin, and pork roast. You can sprinkle the brown sugar, salt, and pepper on the different layers or all at the end, as mentioned in the recipe. Play around with the brown sugar and spices to your taste.

Provided by ashbeth

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 1h15m

Yield 4

Number Of Ingredients 8

4 pork chops
salt and pepper to taste
2 onions, sliced into rings
2 sweet potatoes, sliced
2 apples - peeled, cored, and sliced into rings
3 tablespoons brown sugar
2 teaspoons freshly ground black pepper
1 teaspoon salt

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Season pork chops with salt and pepper to taste, and arrange in a medium oven safe skillet. Top pork chops with onions, sweet potatoes, and apples. Sprinkle with brown sugar. Season with 2 teaspoons pepper and 1 teaspoon salt.
  • Cover, and bake 1 hour in the preheated oven, until sweet potatoes are tender and pork chops have reached an internal temperature of 145 degrees F (63 degrees C).

Nutrition Facts : Calories 312.8 calories, Carbohydrate 38.8 g, Cholesterol 44.6 mg, Fat 12.1 g, Fiber 5 g, Protein 13.6 g, SaturatedFat 4.5 g, Sodium 770.7 mg, Sugar 23.6 g

STOVETOP PORK CHOPS AND POTATOES



Stovetop Pork Chops and Potatoes image

Super quick and easy. A family favorite.

Provided by Carolyn Hilliard Nelson

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 1h5m

Yield 6

Number Of Ingredients 7

6 boneless pork chops
1 large onion, chopped
5 potatoes, peeled and sliced
1 (10.75 ounce) can condensed cream of mushroom soup
½ (10.75 ounce) can water
½ (10.75 ounce) can milk
salt and pepper to taste

Steps:

  • Coat a large skillet or frying pan with non-stick cooking spray and brown chops over medium-high heat.
  • Turn chops and add onions. Layer sliced potatoes on to of chops and sprinkle with salt and pepper.
  • Combine soup, water and milk. Pour soup mixture into skillet. Add more water or milk if necessary to cover the potatoes.
  • Cover pan and cook until potatoes are tender, about 45 minutes.

Nutrition Facts : Calories 301 calories, Carbohydrate 38.9 g, Cholesterol 38.1 mg, Fat 8.3 g, Fiber 3.5 g, Protein 17.9 g, SaturatedFat 2.6 g, Sodium 805.4 mg, Sugar 4.5 g

PORK CHOPS WITH APPLES, SWEET POTATOES, AND SAUERKRAUT



Pork Chops with Apples, Sweet Potatoes, and Sauerkraut image

This sweet yet savory medley of apples, sweet potatoes, onions, and sauerkraut cooks up perfectly in the slow cooker! Don't be afraid of the sauerkraut---it becomes sweet and mild.

Provided by RCKim

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 5h15m

Yield 4

Number Of Ingredients 9

4 (1 inch thick) boneless pork chops
2 medium sweet potatoes, peeled and sliced 1/2 inch thick
1 medium onion, sliced
2 apples - peeled, cored and sliced
1 tablespoon brown sugar
½ teaspoon ground nutmeg
¼ teaspoon salt
freshly ground black pepper to taste
1 (16 ounce) can sauerkraut, drained

Steps:

  • Heat a skillet over medium-high heat and coat with cooking spray. Quickly brown the pork chops on each side. Set aside.
  • Arrange sweet potato slices in the bottom of a 3 to 4 quart slow cooker. Cover with the onion slices, then the apple slices. Sprinkle brown sugar, nutmeg and salt over the apples, and grind a little pepper. Place the pork chops on top of the pile, and cover with sauerkraut. Cover, and cook on Low for about 5 hours. It can go an extra hour without drying out though.
  • Serve pork and vegetables with juice from the slow cooker spooned over them.

Nutrition Facts : Calories 275.6 calories, Carbohydrate 43.4 g, Cholesterol 30.4 mg, Fat 5.6 g, Fiber 8.6 g, Protein 14.6 g, SaturatedFat 2.1 g, Sodium 968 mg, Sugar 18.3 g

SWEET SIMMERED PORK CHOPS



Sweet Simmered Pork Chops image

A sweet simmering sauce that works great with pork chops, chicken, etc. Makes everything super tender. My kids love it!

Provided by JERSEYDEVIL43

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 45m

Yield 8

Number Of Ingredients 6

1 cup barbecue sauce
½ cup brown sugar
2 (16 ounce) cans Dr Pepper® soda
½ teaspoon minced garlic
½ teaspoon black pepper
8 pork chops

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.
  • In a bowl, stir together the barbecue sauce, brown sugar, soda, garlic, and pepper until the sugar has dissolved. Set the sauce aside. Place the pork chops on the prepared baking sheet.
  • Bake the pork chops in the preheated oven until the juices start to run clear and an instant-read thermometer inserted into the center of a chop reads 120 degrees F (49 degrees C.) Transfer the pork chops to a baking dish big enough to lay the chops into the dish without overlapping. Pour the sauce over the chops, and cover the dish with foil.
  • Bake the chops until no longer pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (75 degrees C).

Nutrition Facts : Calories 313.5 calories, Carbohydrate 37.7 g, Cholesterol 59.1 mg, Fat 7.2 g, Fiber 0.2 g, Protein 23.6 g, SaturatedFat 2.6 g, Sodium 399.9 mg, Sugar 21.5 g

SWEET POTATO PORK CHOPS



Sweet Potato Pork Chops image

Cut down on after-dinner cleanup with this one-dish meal from field editor Suzanne McKinley of Lyons, Georgia. Tender pork chops, sliced onion and sweet potato make it simply satisfying.

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 2 servings.

Number Of Ingredients 9

2 boneless pork loin chops (1/2 inch thick)
1 teaspoon vegetable oil
2 slices onion (1/2 inch thick)
2 slices each tart apple and peeled sweet potato (1/2 inch thick)
2 tablespoons brown sugar
2 tablespoon water
2 tablespoons raisins
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce

Steps:

  • In a skillet, brown pork chops in oil; place in a 1-qt. baking dish. Top with onion, apple and sweet potato. Combine the remaining ingredients; spoon over the top. Cover and bake at 350° for 35-40 minutes.

Nutrition Facts :

PORK CHOPS AND SWEET POTATOES



Pork Chops and Sweet Potatoes image

I grew up on a farm in Ohio where good food like this was a way of life. I've had this recipe for as long as I can remember and consider it a great meal to serve when entertaining.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 13

4 cups cooked sliced sweet potatoes
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 pork chops (1/2 inch thick)
2 tablespoons butter or margarine
1/2 cup orange juice
1/2 cup currant jelly
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1 teaspoon ground mustard
1 teaspoon paprika
1/2 teaspoon ground ginger

Steps:

  • Place potatoes in a greased 13x9-in. baking pan. In a shallow bowl, combine the flour, salt and pepper; coat pork chops. In a skillet over medium heat, brown chops in butter for 4-5 minutes on each side or until browned; remove chops and place over sweet potatoes. Drain drippings from skillet. Add remaining ingredients; cook and stir until smooth and bubbly. Pour 3/4 cup sauce over pork chops. Bake, uncovered, at 350° for 30-40 minutes or until pork is tender. Brush chops with remaining sauce.

Nutrition Facts :

SWEET POTATO SMOTHERED PORK CHOPS



Sweet Potato Smothered Pork Chops image

I LOVE this recipe. I found it online and have made a few tweaks to it. It is very quick and easy to make, even for beginner cooks.

Provided by MindyG13

Categories     Yam/Sweet Potato

Time 55m

Yield 2 serving(s)

Number Of Ingredients 12

2 boneless pork loin chops, 3/4 inch thick
1 teaspoon oil (for frying)
1 medium sweet potato, peeled and cut into 1/4 inch slices
1 tablespoon butter, melted
1/3 cup orange juice
1 teaspoon brown sugar
1/8 teaspoon salt
1/8 teaspoon ground ginger
1 dash cinnamon
1 dash pepper
2 teaspoons cornstarch
2 teaspoons cold water

Steps:

  • Pre heat oven to 350°. In a small, non-stick skillet, brown pork chops in oil. Place in an 8 inch square baking dish, coated with non-stick cooking spray. Layer with sweet potato. Drizzle with butter.
  • In small saucepan, combine orange juice, brown sugar, salt, ginger, cinnamon, and pepper. Bring to a boil, stirring constantly. Pour over sweet potato.
  • Cover and bake at 350° for 30-35 minutes or until pork reached 160° and potato is tender. Remove pork and potato, and keep warm.
  • Pour pan juices into a small saucepan. Combine cornstarch and water until smooth. Then, stir into juices. Bring to a boil. Cook and stir for 1 minute or until thickened. Serve over pork and sweet potato.

PORK CHOPS WITH SWEET POTATO



Pork Chops with Sweet Potato image

"As snowbirds originally from Iowa, we love these tender chops and sweet potatoes with an orange sauce in the fall, no matter where we are," explains Jean Nieman from Mesa, Arizona.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 12

2 boneless pork loin chops (5 ounces each and 3/4 inch thick)
1 teaspoon canola oil
1 medium sweet potato, peeled and cut into 1/4-inch slices
1 tablespoon butter, melted
1/3 cup orange juice
1 teaspoon brown sugar
1/8 teaspoon salt
1/8 teaspoon ground ginger
1/8 teaspoon ground mace
Dash pepper
2 teaspoons cornstarch
2 teaspoons cold water

Steps:

  • In a small nonstick skillet, brown pork chops in oil. Place in an 8-in. square baking dish coated with cooking spray. Layer with sweet potato; drizzle with butter. , In a small saucepan, combine the orange juice, brown sugar, salt, ginger, mace and pepper; bring to a boil, stirring constantly. Pour over sweet potato., Cover and bake at 350° for 30-35 minutes or until the pork reaches 160° and potato is tender. Remove pork and potato; keep warm. Pour pan juices into a small saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with pork and sweet potato.

Nutrition Facts : Calories 356 calories, Fat 16g fat (7g saturated fat), Cholesterol 84mg cholesterol, Sodium 252mg sodium, Carbohydrate 23g carbohydrate (12g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges

PORK CHOPS AND SWEET POTATO GRAVY



Pork Chops and Sweet Potato Gravy image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 20

4 thick pork chops, 6 to 8 ounces each
2 teaspoons Essence, recipe follows
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 1/2 cups thinly sliced onions
1/2 cup pecan pieces
2 cups water
1 teaspoon salt
1/4 teaspoon cayenne
1 pound sweet potatoes, baked, peeled and mashed (about 1 1/2 cups)
3 tablespoons Steen's 100 percent Pure Cane Syrup
1/4 cup chopped green onions
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Season the pork chops with the rub. Heat the oil in a large skillet over medium-high heat and brown the chops, about 5 minutes on each side. Transfer the chops to a warm platter and set aside.
  • Reduce the heat to medium. Add the flour and, stirring constantly, cook for 2 to 3 minutes, or until the roux is chocolate brown. Add the onions and water and cook, stirring occasionally, for 5 to 6 minutes, or until wilted. Add the pecans, water, salt, and cayenne and mix well. Bring to a boil. Add the sweet potatoes and blend to make a smooth mixture. Stir in the syrup and green onions. Return the pork chops to the pan, reduce the heat and simmer for 4 to 5 minutes, basting the chops with the gravy.
  • Serve immediately.
  • Combine all ingredients thoroughly.
  • Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

MASHED SWEET POTATOES, PORK CHOP WITH CIDER GRAVY, SAUTEED APPLES AND ONIONS



Mashed Sweet Potatoes, Pork Chop with Cider Gravy, Sauteed Apples and Onions image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 14

4 medium sweet potatoes, peeled and cut into chunks
Salt
4 bone-in pork chops, 1-inch thick
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 large onions, yellow or red, thinly sliced
2 Gala or Golden Delicious apples, thinly sliced
2 tablespoons finely chopped fresh thyme leaves
1 lemon
4 tablespoons butter
2 tablespoons all-purpose flour
1 cup apple cider
2 cups chicken stock
2 rounded tablespoons orange marmalade

Steps:

  • In a medium pot add sweet potatoes and cover with salted water. Bring to a boil, lower the heat and simmer until fork tender, 15 to 18 minutes.
  • Season chops with salt and pepper. Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a large skillet over medium-high heat. Cook pork 5 minutes on the first side until deeply golden, turn and cook 3 to 4 minutes more with a loose foil tent over the pan. Remove cooked chops to a plate and cover to keep warm. Add another turn of the pan of olive oil, add the onions and apples. Season with salt, pepper and thyme and cook until just tender, 5 to 6 minutes. Douse with juice of a lemon and remove onions and apples to a bowl; keep warm.
  • Add 2 tablespoons butter to the skillet, melt then whisk in flour, cook 1 minute then whisk in cider and 1 cup of stock. Season the gravy with salt and pepper. Thicken 4 to 5 minutes over medium-low heat.
  • Drain cooked sweet potatoes and return pan to stove. Melt 2 tablespoons butter and combine with marmalade and 1 cup stock. Add potatoes and mash, season with salt and pepper.
  • Serve chop covered with apples and onions, gravy poured down over top, sweet potatoes alongside.

SMOTHERED PORK CHOPS



Smothered Pork Chops image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h45m

Yield 4 servings (2 chops each)

Number Of Ingredients 22

1/4 cup plus 2 tablespoons all-purpose flour
4 cups thinly sliced onions
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped garlic
4 bay leaves
3 1/2 cups chicken stock
3/4 cup plus 2 tablespoons water
1 pound smoked sausage or andouille, cut crosswise into 1-inch slices
1 pound russet potatoes, peeled and cut into 1-inch cubes
Steamed white rice or rice pilaf, for serving
8 thinly cut (about 1/2-inch thick) pork chops (about 3 pounds total)
2 teaspoons Essence, recipe follows
1/2 cup olive oil
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Season both sides of the chops with the Essence.
  • Heat the olive oil in a large, heavy pot or Dutch oven over high heat. Add the pork chops, 3 or 4 at a time, and lightly brown, about 2 minutes per side. Remove the pork chops and transfer to a platter. Set aside.
  • Reduce the heat to medium. Add the flour and stir constantly until the roux is the color of peanut butter, about 4 minutes. Add the onions, salt, and black pepper. Cook, stirring, until the onions are slightly soft, about 5 minutes. Add the garlic, bay leaves, chicken stock, and water and bring to a boil. Return the pork chops to the pot. Reduce the heat to medium-low, cover, and simmer for 45 minutes. Add the smoked sausage and the potatoes. Bring to a boil; reduce the heat to medium-low, and cook, uncovered, stirring occasionally, for 30 minutes. Remove the bay leaves.
  • Remove from the heat. Serve with either steamed white rice or rice pilaf.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking" by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

SWEET POTATO PORK SKILLET



Sweet Potato Pork Skillet image

Spiced sweet potatoes and meaty chops pair beautifully in this heartwarming dish. There's plenty of sauce, so don't forget the rice! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 10

4 bone-in pork loin chops (1 inch thick and 8 ounces each)
1 tablespoon olive oil
1 can (20 ounces) pineapple tidbits
3 tablespoons brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 large sweet potatoes, peeled and cut into 1-inch cubes
1 medium green pepper, cut into chunks
1-1/2 cups uncooked instant rice
1 tablespoon cornstarch

Steps:

  • In a large skillet, brown pork chops in oil. Meanwhile, drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine the brown sugar, salt, cinnamon and 1/2 cup of the reserved juice; stir into skillet. Add sweet potatoes; toss to coat. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add green pepper and pineapple; cover and cook for 10-15 or until potatoes are tender. , Meanwhile, cook rice according to package directions. In a small bowl, combine cornstarch and remaining pineapple juice until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Serve with rice.

Nutrition Facts : Calories 719 calories, Fat 22g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 392mg sodium, Carbohydrate 87g carbohydrate (39g sugars, Fiber 6g fiber), Protein 41g protein.

SMOKED PORK CHOPS WITH SWEET POTATO HASH



Smoked Pork Chops With Sweet Potato Hash image

Smoked pork glazed with blueberry cane vinegar and served over andouille sweet potato hash. Courtesy of Frank Brigtsen, Brigtsen's Restaurant

Provided by Food.com

Categories     Pork

Time 4h30m

Yield 8 serving(s)

Number Of Ingredients 37

water, and ice cubes as needed to make 1 gallon
1 cup kosher salt
1/2 cup light brown sugar
1 whole pork loin, Frenched
3 -4 cups hickory chips, for smoking
about 1 tablespoon ground black pepper
2 tablespoons unsalted butter
4 cups diced sweet potatoes
seasoning (Chef Frank's Veggie Mojo seasoning, see recipe)
2 tablespoons unsalted butter
1 cup diced andouille sausages (quarter lengthwise, slice into 1/4 inch pieces) or 1 cup smoked sausage (quarter lengthwise, slice into 1/4 inch pieces)
1 cup diced celery
1 cup diced yellow onion
1/2 teaspoon salt
1 pinch white pepper
1 pinch black pepper
1 pinch cayenne
1/8 teaspoon savory, leaves (or 1 pinch ground savory)
1/8 teaspoon dried whole-leaf thyme
2 tablespoons salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon ground black pepper
1 teaspoon white pepper
1/2 teaspoon ground cayenne pepper
4 cups fresh blueberries, washed
1/2 teaspoon lemon juice
1/4 cup granulated sugar
1/4 teaspoon vanilla extract
2 tablespoons duck fat or 2 tablespoons mild olive oil
1/2 cup finely diced yellow onion
1 cup reduced unsalted pork, duck (start with 2 cups) or 1 cup chicken stock (start with 2 cups)
1/2 zest and an orange, juice of
3 cups blueberry jam
1/2 teaspoon salt
1 pinch white pepper
4 1/2 teaspoons cane vinegar (or malt vinegar)

Steps:

  • For the Pork Chops:.
  • In a gallon container, add 1 quart warm water. Add the Kosher salt and light brown sugar. Whisk until dissolved. Add ice cubes and cold water to make 1 gallon brine.
  • Place the pork rack in a large container and cover with the cold brine. Refrigerate for 15 hours.
  • Soak the wood chips in water for at least 2 hours before smoking the pork.
  • Remove the pork rack from the brine, rinse with cold water, and pat dry. Season lightly with ground black pepper.
  • Fire up the smoker and "cold-smoke" the pork rack at about 125° for 3-4 hours, turning once. Refrigerate the smoked pork rack until thoroughly chilled. The pork should have good smoke flavor on the outside, but be nearly raw on the inside.
  • Cut the pork rack into 8 pork chops.
  • For the andouille sweet potato hash:.
  • Cook the sweet potatoes: Preheat oven to 350°. Heat 2 Tablespoons of butter in a large pan over medium-high heat. Add the diced sweet potatoes and cook, stirring constantly for 4-5 minutes.
  • Season to taste with Veggie Mojo. Cook, stirring constantly, for 2-3 minutes.
  • Place the sweet potatoes in the oven and cook, stirring occasionally, until they are tender, but firm (al dente), 15-20 minutes. Remove from oven and set aside.
  • In a separate pan, melt 2 Tablespoons of butter over high heat. Add the diced andouille sausage and cook, stirring occasionally, until the andouille is well browned.
  • Add the celery and onions. Cook, stirring occasionally, until the onions are soft and clear.
  • Reduce heat to low. Add the salt, white pepper, black pepper, cayenne, savory, and thyme. Cook, stirring occasionally for 1-2 minutes.
  • Add the roasted sweet potatoes and mix well. Cook until warmed through, remove from heat.
  • For Chef Frank's Veggie Mojo seasoning:.
  • Combine all ingredients.
  • For the blueberry cane vinegar glaze:.
  • Make blueberry compote: In a pot, add the blueberries, lemon juice, sugar, and vanilla.
  • Cook over low heat, stirring occasionally, just until the blueberries begin to break up and form a thick, syrup-like consistency. Remove from heat and set aside to cool.
  • Heat the duck fat or olive oil in a pot over high heat. Add the onions and cook, stirring occasionally, until the onions are well browned (caramelized).
  • Add the reduced stock, orange zest, orange juice, 3 cups of blueberry compote, salt, and white pepper. Bring the mixture to a boil. Reduce heat to medium-low and simmer for 15 minutes.
  • Add the cane vinegar and purée the sauce with a hand mixer. Strain through a large-holed strainer (China cap).
  • To serve:.
  • About 1/2 cup mild olive oil.
  • 8 cold-smoked pork chops.
  • about 8 teaspoons Chef Paul Prudhomme's Meat Magic® seasoning.
  • Andouille sweet potato hash.
  • Blueberry cane vinegar glaze.
  • Preheat oven to 500°. Season the pork chops lightly on all sides with the meat seasoning. Heat a large pan, or large skillets, over medium-high heat. Sear the pork chops on both sides, place in oven, and cook just until done, 8-10 minutes.
  • Serve each pork chop with 1/2 cup of the hash and 1/4 cup of the sauce.

Nutrition Facts : Calories 617.5, Fat 9.5, SaturatedFat 4.8, Cholesterol 18.5, Sodium 16275, Carbohydrate 132.9, Fiber 6.5, Sugar 90, Protein 3

SMOTHERED PORK CHOPS



Smothered Pork Chops image

Serve this with mashed potatoes and young peas. goood business!!! Pork chops, especially smothered pork chops, make great heartwarming meals and this is an old South Louisiana tradition.

Provided by bighause

Categories     Pork

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 11

8 pork chops
1 onion, sliced in half and sliced thin
3 onions, chopped
2 celery ribs, chopped
1 bell pepper, chopped
1 jalapeno, sliced (optional)
2 garlic cloves, diced
cooking oil
creole seasoning
garlic powder
all-purpose flour

Steps:

  • Wash chops and sprinkle flour, creole seasoning and garlic powder on both sides.
  • In a frying pan add a few tablespoons of oil and heat on medium heat.
  • Sear each chop lightly on each side and set aside in a pan. Watch so you don't burn this. You can deglaze the pan at any time if you see the bottom is getting too brown.
  • While browning the chops get another large pot (you'll complete the dish in this one) and sauté the chopped onions in a little oil until nice and brown (don't burn them), this will make a nice onion gravy.
  • Add the celery, bell pepper and jalapeno and continue to sauté until wilted. Add about a quarter cup of water, stir and continue to cook this down another 30 minutes or so.
  • When done browning the chops, deglaze the pan and add this liquid to the large pot.
  • Add the pork chops and sliced onion to the pot and stir.
  • Add about a quarter cup of water, cover and cook on a med-low fire for about 1 hour or until chops are done. Stir occasionally and add water as needed so you have a little gravy.

Nutrition Facts : Calories 732, Fat 36.1, SaturatedFat 12, Cholesterol 274.6, Sodium 240.4, Carbohydrate 12.7, Fiber 2.7, Sugar 5.8, Protein 84.1

SMOTHERED PORK CHOPS



Smothered Pork Chops image

Seared pork chops covered with fresh mushrooms, then baked smothered in a sinfully delicious sauce full or bacon, onions, cream, and a touch tomato sauce. A dish so full of flavor everyone will be wandering around the house looking for their socks. Quick and easy comfort food sure to please family and dinner guests. Note:The tomato sauce can be substituted with ketchup or tomato paste in a tube.

Provided by JTsMom

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons butter
6 pork loin chops
salt & pepper
2 cups mushrooms, quartered
1/4 lb bacon, diced
2 small onions, chopped
2 tablespoons flour
1 1/2 teaspoons paprika
1 cup whipping cream
1 cup beef broth
2 tablespoons tomato sauce

Steps:

  • Preheat oven to 375°F and Grease a 9" X 16" dish.
  • Melt 2 tablespoons butter in large skillet over high heat.
  • Season chops with salt and pepper. Sear chops 2 minutes on each side.
  • Transfer to prepared baking dish and top with quartered mushrooms.
  • Add onions and bacon to same skillet and cook over medium heat until onions are translucent and bacon is crisp, stirring frequently, about 10 minutes.
  • Add flour and paprika to skillet and increase heat to medium/high.
  • Stir in whipping cream and broth, scraping up browned bits. Bring to a boil, stirring constantly.
  • Stir in tomato sauce and season with salt and pepper.
  • Pour sauce over mushrooms and chops.
  • Bake uncovered until chops are tender 20-25 minutes.
  • Serve sauce over rice or mashed potatoes.

Nutrition Facts : Calories 792.8, Fat 58.8, SaturatedFat 24, Cholesterol 248.2, Sodium 545.9, Carbohydrate 6.8, Fiber 1, Sugar 1.8, Protein 56.8

PORK CHOPS AND SWEET POTATOES



Pork Chops and Sweet Potatoes image

Make and share this Pork Chops and Sweet Potatoes recipe from Food.com.

Provided by GrandmaIsCooking

Categories     Pork

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

3 sweet potatoes
1/2 cup currant jelly
4 pork chops
1/2 cup orange juice
1/2 teaspoon salt
1 tablespoon lemon juice
1 teaspoon pepper
1 lemon, rind of (grated)
1/4 cup flour
1 teaspoon dry mustard
2 tablespoons shortening
1 teaspoon paprika
2 tablespoons butter
1/2 teaspoon ginger, ground

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Boil sweet potatoes in water until tender, peel and slice. time will depend upon size of your sweet potatoes.
  • Salt and pepper the chops and dredge in flour. Brown in shortening.
  • In a bowl, melt butter. Stir in jelly, juices, and lemon rind.
  • Add remaining ingredients, stirring to blend.
  • Arrange potatoes and chops in a casserole dish and cover with 6 tablespoons sauce. Bake 30 to 40 minutes, basting occasionally.

Nutrition Facts : Calories 695.1, Fat 30.7, SaturatedFat 11.3, Cholesterol 152.6, Sodium 518.5, Carbohydrate 60.8, Fiber 4.5, Sugar 28.8, Protein 44.4

SMOTHERED PORK CHOPS



Smothered Pork Chops image

The gravy from this recipe is great with any side dish. This is my 15 year-old-sons favorite!

Provided by Jana Hart

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Braised

Yield 6

Number Of Ingredients 7

1 onion, chopped
4 cloves crushed garlic
6 (3/4 inch) thick pork chops
½ cup water
⅓ cup all-purpose flour
1 (14.5 ounce) can fat-free chicken broth
1 tablespoon browning sauce

Steps:

  • Saute onion and garlic in a non-stick skillet coated with vegetable spray until tender. Add pork chops, and brown on both sides. Add 1/2 cup of water, and bring to a boil.
  • Whisk together, flour, chicken broth, and browning sauce until smooth. Add to skillet, stirring well. Cover and cook over low heat 30 to 45 minutes or until tender.

Nutrition Facts : Calories 187.3 calories, Carbohydrate 7.8 g, Cholesterol 59.4 mg, Fat 5.2 g, Fiber 0.5 g, Protein 25.8 g, SaturatedFat 1.7 g, Sodium 175.1 mg, Sugar 0.9 g

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