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Ingredients:
2 Sweet Potatoes, peeled and diced small
1/2 lb Brussel Sprouts, washed and trimmed
4 Thick cut boneless Pork Chops
Salt and Pepper to taste
1 tsp Sage
Canola oil
1/2 cup Honey
1/4 cup Spicy Mustard
Directions:
Add
some Canola oil to a large fry pan, add the small pieces of diced Sweet Potatoes and
Brussel Sprouts, salt and pepper to taste and stir fry until they start
to brown and tenderize.
Transfer the tenderized veggies to a mixing bowl, and a bit more Canola oil to the fry pan and brown the Pork Chops on one side.
Transfer the browned Chops to an oiled baking dish, browned side up and sprinkle the sage on the chops along with salt and pepper to taste.
Add the veggies to the baking dish.
Mix the Honey and Mustard in a bowl then pour over the mixture in the baking dish.
Bake at 375 for 35 minutes or until the Sweet Potatoes are tender to a fork.
Remove from oven and let set for 5 minutes.
I had a banana sandwich for supper! Your delicious meal makes me hungry! Sweet potatoes are one of my favs!
ReplyDeleteLove the fact that these were browned and then transferred to the oven to bake. This sounds heavenly.
ReplyDeleteThank you for sharing your recipe.
Warm hugs to you,
Jackie
We had the very exact thing on Sunday, lol. Blessings
ReplyDeleteWe have been eating more sweet potatoes lately. Your plate looks so good. Will have to try it.
ReplyDeleteI had a fried egg and cheese sandwich. The other night I photographed my dinner and Mr. H. said, "Now, I've seen it all."
ReplyDeletePam, roasted sweet potatoes and brussel sprouts sounds wonderful! Think I'll have that tomorrow, thanks!
ReplyDelete