Recipe by Bobbie
I don't recall where I found this recipe, but my husband and I have really enjoyed it. It's a change from most pork chop recipes. The flavors blend so well together and the sweet potatoes are wonderful.
Top Review by KiminyMe
*I* really liked this recipe. My family isn't used to sweet sauces on meat, but the blend of cinnamon, ginger, orange marmelade, and sweet potatoes was VERY good on my tongue. I did leave out the dried fruit--my family doesn't like that stuff at all, and I used regular all-purpose flour instead of Biquick. It was also relatively easy to make--most of the needed for this recipe is the baking time.
- 2⁄3 cup orange marmalade
- 2 tablespoons butter, melted
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground ginger
- 2 tablespoons dried cranberries or 2 tablespoons dried cherries or 2 tablespoons raisins
- 2 medium sweet potatoes, peeled and cut into 1/2 slices
- 3⁄4 cup Bisquick
- 1⁄4 teaspoon ground red pepper (cayenne)
- 4 (1/4 lb) boneless pork chop, 1/2 inch thick (about 1 pound)
- 2 tablespoons soy sauce or 2 tablespoons water
Directions See How It's Made
- Heat oven to 350.
- Mix marmalade, butter, cinnamon and ginger in medium bowl.
- Stir in cranberries (cherries/raisins) and sweet potatoes, set aside. I also add about 1 to 2 T. water to this mixture.
- Mix Bisquick and red pepper.
- Dip pork into soy sauce, then coat with Bisquick mixture.
- Spray 10 inch skillet with cooking spray.
- Heat over over medium-high heat.
- Cook pork in skillet 6-8 minutes, turning once, until coating is brown.
- Place pork in ungreased rectangular baking dish, 13x9x2 inches.
- Arrange sweet potato mixture around pork – putting some of the mixture on top of each pork chop.
- Bake uncovered 40 to 45 minutes or until sweet potatoes are tender and pork is cooked through.