Pork with Stuffed Yams

Cuisine: American

Category: meat

Servings: 4


2 medium yams or sweet potatoes
4 pork loin or rib chops,
about 3/4-inch thick
1/2 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/2 cup orange juice
2 tablespoons orange juice
1/2 cup chopped apple (about
1/2 medium)
2 tablespoons finely chopped onion
2 tablespoons finely chopped celery


Heat oven to 350 degrees. Prick yams with fork to allow steam to escape. Bake 55 to 60 minutes or until tender. Trim fat from pork chops. About 30 minutes before yams are done, place pork in ungreased rectangular pan, 13 X 9 X 2 inches. Mix salt, paprika, garlic powder and pepper; sprinkle half of the salt mixture over pork. Turn pork; sprinkle with remaining salt mixture. Pour 1/2 cup orange juice into pan. Cover and bake 30 minutes. Cut yam lengthwise in half. Scoop out pulp, leaving 1/4-inch shell. Mash pulp; beat in 2 tablespoons orange juice until light and fluffy. Stir in apple, onion and celery. Fill shells with pulp mixture. Push pork to one end of pan; place yams in other end. Bake uncovered about 30 minutes or until pork is tender and yams are hot. 4 servings

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