By April Carty-Sipp, 41st Bake-Off® Contest 2004. butter or margarine, boneless pork loin chops, salt, pepper, sweet potatoes, orange juice, brown sugar, orange yogurt cvt

Ingredients

3	tablespoons butter or margarine
12	ounces pork loin (4 boneless chops), cooked per recipe, net from 1 pound fresh (10067)
1	teaspoon salt
1/2	teaspoon pepper
1	lb sweet potatoes, peeled, cut into 1/2-inch-thick slices
1/4	cup orange juice
3	tablespoons (packed) brown sugar
6	oz. Yoplait Original 99% Fat Free Orange Creme Yogurt (82933)

Directions

1. Heat oven to 375°F. In 10-inch skillet, melt butter over medium-high heat. Add pork chops; sprinkle with salt and pepper. Cook 2 to 4 minutes, turning once, until browned on both sides.
   
   
2. In ungreased 8-inch square (2-quart) glass baking dish, layer sweet potato slices. Place pork chops over potatoes.
   
   
3. In same skillet, cook orange juice and brown sugar over medium heat until brown sugar is melted; pour over pork and potatoes. Cover dish tightly with foil.
   
   
4. Bake at 375°F. for 35 to 50 minutes or until pork is no longer pink and meat thermometer inserted into center of pork chop reads 160°F.
   
   
5. Remove pork chops and potatoes from dish; place on serving platter. Pour remaining liquid from dish into small saucepan; stir in yogurt. Cook over medium heat, stirring occasionally, until sauce is thoroughly heated. Pour sauce over pork chops and sweet potatoes.
   
   

Categories

Citrus, Dairy, Pork, Potatoes, Main Dish, American, Bake, Gluten-Free

Nutritional Analysis

Nutrition Grade 96% confidence

Good points High in selenium High in vitamin C