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Prep 10min
Total40min
Ingredients10
Servings4
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Ingredients
2
tablespoons butter
4
(4-oz.) boneless pork loin chops
1/4
teaspoon salt
2
medium dark orange sweet potatoes, peeled, cut into 3/4- inch pieces
1/3
cup apple juice
1/4
teaspoon dried thyme leaves
1
medium apple, peeled, sliced
1/4
cup sliced green onions
2
tablespoons brandy
1/2
cup whipping cream
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Steps
1
Melt butter in large skillet over medium-high heat. Add pork chops; sprinkle with salt. Cook 3 to 5 minutes or until browned on both sides.
2
Add sweet potatoes, apple juice and thyme. Bring to a boil. Reduce heat to medium-low; cover and cook 10 minutes.
3
Add apple, onions and brandy; cover and cook an additional 10 minutes or until pork is no longer pink in center.
4
Remove pork chops, sweet potatoes and apple from skillet; place on serving platter. Cover to keep warm. Add cream to skillet; cook 5 to 6 minutes or until slightly thickened, stirring constantly. Serve over pork mixture.
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Although sweet potatoes are often called yams, these two vegetables aren't related. Sweet potatoes are a tropical root that belong to the morning glory family; yams are a tropical vine tuber. Yams are moister and sweeter than sweet potatoes, but they are not generally available in American markets.
Sweet potatoes come in two varieties. One has a thin yellow skin and dry pale flesh; the other has a thick, dark-orange or pink skin and moist, bright-orange flesh. Dark sweet potatoes will be the sweetest.
Arrange the pork chops, sweet potatoes and apples on a pretty serving platter and drizzle it with the pan gravy. Garnish with sprigs of fresh thyme, chopped green onions, or green onion "fans."
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