Sorry I'm a little late for the potluck -- but since it is still Friday I thought I'd join in. It's always fun to visit Michael Lee at Designs By Gollum to see what everybody's cooking up and grab a new recipe or two!
A couple of weeks ago I had my Williamsburg cookbook out to make Brunswick stew and another recipe caught my eye.
My husband loves pork chops and sweet potatoes - I'm not a big fan of either, but every now and then it's nice to surprise him. I found this recipe simply titled "Pork Chops and Sweet Potatoes" - so I decided to give it a try.
Here's the recipe (I cut it in half for just the two of us)
3 to 4 medium sweet potatoes
4 center-cut pork chops
salt and pepper to taste
2 tablespoons butter, melted
1/2 cup currant jelly
1/2 cup orange juice
1 tablespoon lemon juice
rind of 1 lemon, grated
1 teaspoon dry mustard
1 teaspoon paprika
1/2 teaspoon ground ginger
preheat oven to 350 degrees
Boil and slice sweet potatoes.
Salt and pepper chops, dredge in flour, and brown on both sides.
Melt butter in small saucepan. Stir in jelly, juices and lemon rind. Add remaining ingredients, stirring to blend.
Arrange sweet potatoes and chops in shallow casserole and cover with 3/4 cup of sauce.
Bake, uncovered, at 350 for 30 to 40 minutes, basting occasionally with remaining sauce.
We ate ours with some greens on the side. It was really pretty tasty. I would say overall a good meal for fall.
Be sure to visit "Designs By Gollum" for lots of tasty temptations!
Happy weekend everyone!
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