Pork Chops and Sweet Potatoes

 

• 4 pork chops

• salt and pepper to taste

• 2 onions, sliced into rings

• 2 sweet potatoes, sliced

• 2 apples - peeled, cored, and sliced into rings

• 3 tablespoons brown sugar

• 2 teaspoons freshly ground black pepper

• 1 teaspoon salt

Directions

1. Preheat oven to 375 degrees F (190 degrees C).

2. Season pork chops with salt and pepper to taste, and arrange in a medium oven safe skillet. Top pork chops with onions, sweet potatoes, and apples. Sprinkle with brown sugar. Season with 2 teaspoons pepper and 1 teaspoon salt.

3. Cover, and bake 1 hour in the preheated oven, until sweet potatoes are tender and pork chops have reached an internal temperature of 145 degrees F (63 degrees C).

For crockpot, add broth and cook on low 8 hours. 

Pork Chops with Apples, Onions, and Sweet Potatoes

4 pork chops
 salt and pepper to taste
 2 onions, sliced into rings
 2 sweet potatoes, sliced
 2 apples - peeled, cored, and sliced into rings
 3 tablespoons brown sugar
 2 teaspoons freshly ground black pepper

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Season pork chops with salt and pepper to taste, and arrange in a medium oven safe skillet. Top pork chops with onions, sweet potatoes, and apples. Sprinkle with brown sugar. Season with 2 teaspoons pepper and 1 teaspoon salt.
3. Cover, and bake 1 hour in the preheated oven, until sweet potatoes are tender and pork chops have reached an internal temperature of 145 degrees F (63 degrees C).

Roasted Vegetables

1 small butternut squash, cubed
 2 red bell peppers, seeded and diced
 1 sweet potato, peeled and cubed
 3 Yukon Gold potatoes, cubed
 1 red onion, quartered
 1 tablespoon chopped fresh thyme
 2 tablespoons chopped fresh rosemary
 1/4 cup olive oil
 2 tablespoons balsamic vinegar
 salt and freshly ground black pepper

Directions

1. Preheat oven to 475 degrees F (245 degrees C).
2. In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
3. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
4. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Sweet Potato Burritos

1 tablespoon vegetable oil
 1 onion, chopped
 4 cloves garlic, minced
 6 cups chickpeas, drained
 2 cups water
 3 tablespoons chili powder
 2 teaspoons ground cumin
 4 teaspoons prepared mustard
 1 pinch cayenne pepper, or to taste
 3 tablespoons soy sauce
 4 cups cooked and mashed sweet potatoes
 12 (10 inch) flour tortillas, warmed
 8 ounces shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
3. Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.
4. Bake for 12 minutes in the preheated oven, and serve.

Sweet Potato Casadia

1 large sweet potato
1/4 teaspoon cumin
1 package stir fry rice, prepared per package directions
olive oil
cilantro
cayenne pepper
fresh spinach
1 onion
lime juice
Mexican cheese
4 large tortillas

sour cream and salsa to taste

1. Follow package directions and prepare stir fried rice.

2. Pour 2 tablespoons olive oil in pan. When warm, add onion and whole cayenne pepper. Remove pepper to suit your taste. Cook onion lightly and remove from heat before it is completely soft.

3. While everything else is cooking, microwave sweet potato for five minutes. Remove from microwave and mash, stirring in 1/4 teaspoon cumin.

4. Once everything is ready, put tortilla in skillet to brown. Smear 1/4 sweet potato mixture on half of the tortilla. Layer rice, cheese, spinach, cilantro and a dash of lime juice. Fold tortilla over in half and serve, cutting again through the middle. Add sour cream and salsa to taste.

Yield: 4

Sweet Potatoes with Mushrooms, Onion, and Thyme

2 large sweet potatoes, peeled and cut into 1 inch cubes (about 1 lb)
1 large sweet onion, cut into 1/2 inch chunks (about 1/2 lb)
1 (10 ounce) package white button mushrooms, wiped clean and halved or quartered
2 tablespoons extra virgin olive oil
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
salt & fresh ground pepper

1. Heat the oven to 400 degrees F.
2. Arrange the sweet potatoes, onion, and mushrooms in a large roasting pan or baking dish, about 13 X 9.
3. Drizzle evenly with olive oil, sprinkle with thyme, salt and pepper, and stir to coat vegetables.
4. Roast vegetables until golden and tender, turning occasionally with a spatula, about 45 minutes.
5. Serve immediately.


Read more: http://www.food.com/recipe/sweet-potatoes-with-mushrooms-onion-and-thyme-25234?oc=linkback

Pork Chops, Sweet Potato, and Orange Casserole

8 small sweet potatoes, peeled and cut into 1/4-inch-thick slices
3 tablespoons butter, cut into small pieces
4 thick-cut pork loin chips, trimmed of excess fat
Salt and black pepper to taste
2 medium-size onions, sliced
2 oranges, peeled, seeded, and sliced
2 tablespoons firmly packed light brown sugar
1 cup beer

1. Preheat the oven to 325 degrees. Butter a 2-quart casserole.

2. Arrange the sweet potatoes in an overlapping layer across the bottom and dot evenly with the butter. Arrange the pork chops over the sweet potatoes and season with salt and pepper. Layer the onions evenly over the chops, layer oranges over the onions, and sprinkle the brown sugar over the top. Pour the beer around the edges, cover, and bake 1 hour.

3. Uncover and continue to bake till the chops are very tender and the top glazed, about 20 minutes.

Old-Fashioned Pork Chop, Apple, and Sweet Potato Pot

1/2 cup all-purpose flour
Salt and black pepper to taste
6 loin pork chops, about 1 inch thick, trimmed of excess fast
1/4 cup vegetable oil
4 medium-size sweet potatoes, peeled and cut into 1/8 inch-thick slices
1/2 cup firmly packed light brown sugar
3 medium-size cooking apples (such as Granny Smith), peeled, cored, and cut into 1/2-inch-thick rings
1/2 cup apple cider

1. Preheat the oven to 350 degrees. Grease a 2- to 2 1/2-quart casserole and set aside.

2. On a plate, combine the flour and salt and pepper and dredge the pork chops in the mixture, tapping off any excess. In a large heavy skillet, heat the oil over moderate heat, brown the chops on both sides, and arrange them in the prepared casserole.

3. Layer half the sweet potatoes over the chops, sprinkle a little brown sugar over the top, and season with salt and pepper to taste. Layer half the apples over the potatoes, sprinkle a little more brown sugar on top, then repeat layering the remaining potatoes, apples and sugar. Pour the cider over the top, cover, and bake till the chops are tender, about 1 1/4 hours. Uncover and continue to bake till slightly browned, abut 15 minutes.

Sprinkle the layers a little powdered sage for more flavor.