Tuesday, January 21, 2014

Pork Chops With Roasted Sweet Potatoes And Brussel Sprouts

We had this tonight. It's especially appetizing on a cold winter's eve. Enjoy!

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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

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.

Serves 4


Anonymous said...

I had a banana sandwich for supper! Your delicious meal makes me hungry! Sweet potatoes are one of my favs!

Jackie said...

Love the fact that these were browned and then transferred to the oven to bake. This sounds heavenly.
Thank you for sharing your recipe.
Warm hugs to you,

Simply Linda said...

We had the very exact thing on Sunday, lol. Blessings

Patsy said...

We have been eating more sweet potatoes lately. Your plate looks so good. Will have to try it.

White Lace and Promises said...

I had a fried egg and cheese sandwich. The other night I photographed my dinner and Mr. H. said, "Now, I've seen it all."

Thistle Cove Farm said...

Pam, roasted sweet potatoes and brussel sprouts sounds wonderful! Think I'll have that tomorrow, thanks!