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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
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.