Pork Chops and Sweet Potato Gravy

The Toledo Blade gave credit to 'ARA Content' for this recipe. I have not made it, but it looks wonderful and is different than anything else on Recipezaar. I'd suggest a spring green salad blend with oil and vinegar on the side. Enjoy!

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1  tablespoon paprika
• 1  tablespoon garlic powder
• 1⁄4 teaspoon cayenne pepper
• 1  pinch salt, to taste
• 1  pinch pepper, to taste
• 2  lbs  pork scallopini or 2  lbs boneless pork chops
• 1  tablespoon canola oil
• 2  tablespoons all-purpose flour
• 1 1⁄2 cups  thinly sliced onions
• 1⁄4 cup  chopped pecans
• 2  cups water
• 1  lb sweet potatoes, baked peeled and mashed or 15  ounces sweet potatoes, drained and mashed
• 2  tablespoons maple syrup
• 1⁄3 cup  thinly sliced green onion

Directions

1. In small bowl combine: paprika, garlic powder, cayenne, salt and pepper.
2. Sprinkle both sides of pork with seasoning.
3. In large non-stick skillet, heat oil and brown pork on each side. Remove and set aside.
4. Add flour to pan, stirring constantly to brown the flour.
5. Add onions and saute until almost tender, about five minutes.
6. Stir in pecans.
7. Add water and bring to a boil.
8. Gradually add sweet potatoes and blend until smooth.
9. Stir in syrup.
10. Return pork to pan, reduce heat, and simmer for 10-15 minutes or until the pork is done, stirring occasionally.
11. If gravy gets too thick, add water.
12. Sprinkle with green onions and serve.