Pork Chops With Sweet Potato Puree And Cranberry Relish Recipe
Ingredients
| Sugar | 1 Tablespoon | |
| 1 tablespoon frozen orange juice concentrate, thawed and undiluted | ||
| Cranberries | 1 Cup (16 tbs) | |
| Chopped pecans | 1 Tablespoon, toasted | |
| 2 medium-size sweet potatoes | ||
| Brown sugar | 2 Tablespoon | |
| 2 teaspoons reduced-calorie margarine | ||
| 4 (4-ounce) lean boneless center-cut loin pork chops (3/4 inch thick) | ||
| Salt | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Butter-flavored vegetable cooking spray | ||
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.
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.
Chef
