Boneless Pork Chops And Roasted Yam Fries Recipes

EASY PORK CHOPS AND YAMS

Steps:

• In skillet, brown pork chops in oil over medium heat.
• Place yams or sweet potatoes in a 1 1/2-qt. casserole. Stir in marmalade, bell pepper and onion. Place pork chops over yam mixture. Cover and bake at 350 degrees F for 30 minutes or until pork chops are tender.

BONELESS PORK CHOPS AND ROASTED YAM FRIES

Steps:

• Preheat oven to 450 degrees. Arrange racks in upper and lower thirds of oven.
• Cut each yam lengthwise into six spears. Place on baking sheet, and toss with brown sugar, 1 tablespoon oil, and 1/4 teaspoon each salt and pepper. Place on lower rack of oven, and roast 15 minutes. Remove from oven, and turn over each spear with a metal spatula. Return to lower rack of oven until well browned, about 15 minutes. Remove from oven, and keep warm until ready to serve.
• After returning yams to oven, combine breadcrumbs, oregano, and remaining 1/4 teaspoon each salt and pepper in a shallow bowl. Dredge pork medallions one at a time in breadcrumbs, turning to completely coat. Transfer to a plate while repeating with remaining medallions.
• Coat a shallow baking dish or cast-iron skillet with remaining 1/2 tablespoon oil. Add pork medallions, and transfer to upper rack of oven. Cook 6 minutes; turn and cook until pork is browned and firm to the touch, about 6 minutes more. Transfer to a cutting board.
• While pork and potatoes are cooking, place wet spinach leaves in a large saucepan over high heat. Cover, and steam, stirring occasionally, until wilted, about 3 minutes. Remove from heat.
• Slice pork on the bias, and place on serving plate with yams, steamed spinach, and lime wedges.

PORK STEAK AND CANDIED YAM BAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Line a 9x13-inch baking dish with aluminum foil and spray with cooking spray.
• Season pork chops with salt and black pepper.
• Heat vegetable oil in a large skillet over medium heat. Cook pork chops until browned on both sides, 7 to 10 minutes. Drain pork chops on a paper towel-lined plate.
• Heat brown sugar, butter, apricot preserves, cinnamon, nutmeg, ginger, vanilla extract, and pecans in a saucepan over medium-low heat until sugar has dissolved and sauce is thickened, about 5 minutes. Season with salt and pepper. If sauce because too thick, stir in reserved yam liquid.
• Stir in yams until well coated.
• Transfer pork chops to the prepared baking dish.
• Spoon yam mixture on top of the pork chops.
• Bake in the preheated oven until pork chops no longer pink in the center, 30 to 45 minutes. Allow pork chops to rest for 10 minutes before serving.