Orange Cranberry Pork Chops with Sweet Potatoes
Orange Cranberry Pork Chops with Sweet Potatoes
- 6 thin sliced boneless pork chops
- 2 tablespoons light soy sauce, for dipping pork chops
- Flour seasoned with a little garlic powder, salt and pepper, for breading pork chops
- A few tablespoons olive oil, to brown pork chops
- 1/2 cup orange marmalade
- 1 can sweet potatoes or yams*, about 15 ounce, drain and save liquid
- 1/2 cup dried cranberries, or craisins, cover with hot water to soften
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
In frying pan/everyday pan add olive oil and place on medium heat
Pour soy sauce in a shallow bowl and dip pork chops on both sides
Transfer each pork chop after dipping in soy sauce to seasoned flour and coat both sides
Place pork chops in heated fry pan with olive oil, brown for 2 minutes on each side
While pork chops are browning, mix in a bowl the orange marmalade, the liquid saved from sweet potatoes/yams, ground ginger and ground cloves. Pour over pork chops in pan.
Drain cranberries and add to pan, let cook for a few minutes to finish cooking pork chops and liquid starts to reduce and thicken.
Turn heat down to low/ simmer and carefully place sweet potatoes around pork chops, place lid on pan, until sweet potatoes are heated through.
Serve with your favorite green vegetable, and a little rice if you like!
*Substitute fresh cooked sliced sweet potatoes for canned sweet potatoes, just add about 3/4 cup water to replace the liquid from the canned sweet potatoes and a little more orange marmalade.
