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Pork Chops with Sweet Potatoes
It’s getting to be sweet potato season, I guess. Here is another recipe that calls for sweet potatoes in a savory, not sweet, dish.
Heat 2 Tbsp. butter in a deep skillet. Brown 6 pork chops on both sides (this time I used four boneless pork chops, but loin or rib chops are fine and the amounts are easily adjusted). Season with salt and pepper.
Place about a teaspoon of ketchup on each chop. Cover and cook over low heat for 10-15 minutes.
Peel and halve 6 medium sweet potatoes (I used 3 fairly large ones and I cut them into large chunks). Remove chops from skillet; add ¾ cup water. Place potatoes in skillet. Turn to coat with liquid. Sprinkle with salt and pepper.
Pour about ½ cup ketchup over potatoes.
Top potatoes with chops.
Cover and cook over low heat for about 45 minutes or until potatoes are soft and chops are tender.
To serve, spoon sauce over potatoes and chops. Yield 6 servings.
Pork Chops with Sweet Potatoes Recipe
2 Tbsp. butter
6 pork chops
Salt and pepper to taste
½ cup ketchup
6 medium sweet potatoes
¾ cup water
Heat 2 Tbsp. butter in a deep skillet. Brown 6 pork chops on both sides. Season with salt and pepper. Place about a teaspoon of ketchup on each chop. Cover and cook over low heat for 10-15 minutes. Peel and halve 6 medium sweet potatoes. Remove chops from skillet; add ¾ cup water. Place potatoes in skillet. Turn to coat with liquid. Sprinkle with salt and pepper. Pour about ½ cup ketchup over potatoes. Top potatoes with chops. Cover and cook over low heat for about 45 minutes or until potatoes are soft and chops are tender. To serve, spoon sauce over potatoes and chops. Yield 6 servings.
This is a recipe idea that developed over the course of the afternoon. It’s based upon a Moroccan Lemon Chicken recipe that I really like, but I wanted to use other ingredients I had on hand. Over the past couple years I have purchased multi-packs of lean pork roasts from Costco. Most people probably make pulled pork with them, but they’re easy to cube for stews as well. I also had the last of those zucchinis from the on-sale dinner the other day. Plus, I bought a bag of lemons which are not lasting as long as I had hoped. Since I’m still playing around with the mechanics of posting, I’ve placed the recipe first and the photo instructions second. It’s hard to know whether most people favor reading or a visual representation.
PORK & LENTIL STEW
1 onion, chopped
2 cloves garlic, finely chopped
3 Tbsp. olive oil
1 Tbsp. ground turmeric
1 tsp. paprika
1 tsp. ground cumin
1 tsp. ground coriander
½ tsp. ground cardamom
1.5 lbs. lean pork roast, cut into 1” cubes
1 quart chicken stock
2 lemons
1 cup lentils
3 small zucchinis, diced
Salt & pepper
In large pot, fry onions and garlic in 1 Tbsp. olive oil over medium low heat until softened. Stir in turmeric and fry for another 2 minutes. [The aroma at this point is sublime.] Add paprika, cumin, coriander, and cardamom and continue frying over low heat for 2 minutes more. Transfer the mixture to a bowl and set aside.
Heat 2 Tbsp. olive oil in the pot and brown the pork pieces. The remnants of the turmeric should turn the pork a golden color. If not, add a pinch more of turmeric.
Return the onion mixture to the pot and pour in the chicken broth. Juice one of the lemons and add the juice. Cut the other lemon into quarters and add them. Stir in the lentils. Cover and let simmer for 35-60 minutes, depending upon how old your lentils are and how mushy you like them. Add zucchini and simmer until they’re cooked. Season with salt and pepper.
Chop onions and garlic. Saute in olive oil until soft.
Add spices and saute. Your kitchen will smell SO good!
Cut pork roast into 1" pieces.
Remove onion-garlic-spice mix from pan and set aside. Add olive oil to pan and saute pork pieces until browned.
Add chicken broth, lemon juice, lemon, and lentils. Simmer until lentils are cooked.
Add zucchini and simmer until zucchini is cooked.
This is what it looks like when finished.
And serve like stew, pictured here, or over rice.
Foods Passion 