Ingredients
2 boneless pork loin chops (5 ounces each and 3/4 inch thick)1 teaspoon canola oil1 medium sweet potato, peeled and cut into 1/4-inch slices1 tablespoon butter, melted1/3 cup orange juice1 teaspoon brown sugar1/8 teaspoon salt1/8 teaspoon ground ginger1/8 teaspoon ground maceDash pepper2 teaspoons cornstarch2 teaspoons cold water
Preparation
In a small nonstick skillet, brown pork chops in oil. Place in an 8-in. square baking dish coated with cooking spray. Layer with sweet potato; drizzle with butter.
In a small saucepan, combine the orange juice, brown sugar, salt, ginger, mace and pepper; bring to a boil, stirring constantly. Pour over sweet potato.
Cover and bake at 350° for 30-35 minutes or until the pork reaches 160° and potato is tender. Remove pork and potato; keep warm. Pour pan juices into a small saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with pork and sweet potato.
