Note by Phyllis Brown: This was one of those nights – something just told me it would be – Ritchey came in early – hot, tired and starved! My pork chops with sweet potatoes and oranges was already in the oven – and the smell was wonderful! I just had to make a casserole of our last zucchini and yellow squash – tomorrow’s blog!
I love all the flavors in this recipe! And the colors! It’s one I’ve made for years. The pairing of the oranges and sweet potatoes is succulent! And with the large sprig of fresh sage and a touch of brown sugar, that was just enough to send it over the top. Just remember to remove the sage before serving.
Pork Chops with Sweet Potatoes and Oranges
- 4 pork chops
- olive oil
- 2 large sweet potatoes, peeled, quartered and sliced
- 1 large spring of fresh sage
- 1 cup orange juice
- 2 tablespoons brown sugar
- zest of one orange
- one orange, peeled and segmented
Sprinkle salt and pepper on both sides of your pork chops. In a skillet over medium high heat, drizzle a little olive oil, then add pork chops. Brown chops on both sides. Remove skillet from heat. In a medium casserole dish add sweet potatoes. Place two pork chops on top and arrange the sprig of sage in the middle. Zest your orange over the dish, then add orange segments. Top with remaining two chops. In a measuring cup add the brown sugar to the orange juice and stir well. Pour over chops. Cover dish with aluminum foil. Bake in a 425 degree oven for thirty minutes. Remove foil and bake an additional 10 minutes. Enjoy!