pork chops

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Pork Chops with Sweet Potatoes and Apples

The natural sweetness of apples, dried apricots and sweet potatoes is a perfect addition to pork. These pork chops are a good choice for fall menus because it is then that sweet potatoes and apples are at their freshest. Makes four servings.

4 pork chops
2-3 tbsp. butter and/or cooking oil
Salt and Pepper
2 medium sweet potatoes or yams, peeled and cut in ¼-in. slices
2 medium tart apples, peeled and quartered
½ cup (about 3 oz.) dried apricot halves
½-3/4 cup apple juice, cider, or apricot nectar
2 tbsp. honey
½ tsp. allspice or ¼ tsp. each cinnamon and nutmeg
2 tbsp. melted butter

Trim excess fat from chops. Brown chops on both sides in butter in a large skillet over medium heat; season with salt and pepper. Arrange chops in Bread Dome along with sweet potatoes, apples and apricots. Drain excess fat from skillet. 

Add apple juice, honey and allspice to skillet and heat, stirring to loosen pan juices. Pour juice e mixture over chops. Drizzle melted butter over sweet potatoes and fruits.

Cover and place in oven at 350° for about 1 hour or until chops are tender. Arrange chops, sweet potatoes, and fruits on warm serving platter; cover. In small saucepan, combine 1 tsp. cornstarch with 1 tbsp. water; add pan juices and cook until mixture boils and thickens. Pour over chops, sweet potatoes, and fruits.