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Orange Pork and Sweet Potatoes

(10)
  3 reviews
  • 15 min prep time
  • 1 hr 5 min total time
  • 8 ingredients
  • 4 servings
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This pork and sweet potato bake is topped with a quick, creamy orange sauce.

Bake-Off® Contest 41, 2004
April Carty-Sipp
Collingswood, New Jersey

Ingredients

3
tablespoons butter or margarine
4
boneless pork loin chops (about 1 lb.)
1
teaspoon salt
1/2
to 1 teaspoon pepper
2
medium dark-orange sweet potatoes, peeled, cut into 1/2-inch-thick slices (about 1 lb.)
1/4
cup orange juice
3
tablespoons packed brown sugar
1
(6-oz.) container Yoplait® Original 99% Fat Free Orange Crème Yogurt

Steps

  • 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.
  • 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 of Recipe
Calories
410
Calories from Fat
160
% Daily Value
Total Fat
18g
28%
Saturated Fat
9g
45%
Cholesterol
95mg
32%
Sodium
720mg
30%
Total Carbohydrate
37g
12%
Dietary Fiber
2g
8%
Sugars
29g
29%
Protein
27g
27%
% Daily Value*:
Vitamin A
210%
210%
Vitamin C
20%
20%
Calcium
10%
10%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 1 Other Carbohydrate; 3 Lean Meat; 1 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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