Pork Chops and Sweet Potatoes for Two

Pork slow cooks to superb tenderness with apricots and apples. MORE+ LESS-

By Pillsbury Kitchens

January 14, 2010

tablespoons margarine or butter, melted

medium (12-oz.) dark-orange sweet potato, peeled, cut into 1/2-inch-thick slices

onion slices

(1-inch-thick) boneless pork loin chops (about 1 1/4 lb.)

dried apricots

small apple, peeled, sliced

Salt

tablespoons maple-flavored syrup

1/2

teaspoon grated gingerroot

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1

In 3 to 4-quart slow cooker, combine 1 tablespoon of the margarine, sweet potato and onion; mix to coat potato well. Cut slit horizontally in each pork chop, cutting to within 1/2 inch of opposite edge to form pocket.
2

Insert 3 apricots and several apple slices into each chop. (If necessary, cut apples slices in half.) Sprinkle chops with salt. Add any remaining apple slices to sweet potato mixture.
3

Heat remaining tablespoon margarine in medium skillet over medium-high heat. Add chops; cook 2 to 3 minutes or until browned, turning once. Place chops over potato mixture in slow cooker. In same skillet, combine syrup and gingerroot; mix with pan drippings. Drizzle mixture over chops and potatoes.
4

Cover; cook on low setting for 5 to 6 hours.