-
-
My review
Pork Steak and Candied Yam Bake
WhizBang
"Great way to use canned yams/sweet potatoes throughout the year. My husband raves about this recipe every time I prepare it!"
Added to shopping list.
Go to shopping list.
Ingredients
1 h 10 m servings 694 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
Footnotes
- Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 694 calories; 34.9 g fat; 78.2 g carbohydrates; 20.1 g protein; 99 mg cholesterol; 330 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 3Most helpful
Most positive
Least positive
Newest
8/4/2012
I don't know why, but my recipe was changed from PORK STEAKS to pork chops. I prefer pork steaks -- better value for the buck than pork chops.
10/3/2013
I went about this differently. I used fresh sweet potatoes, which I microwaved until almost done and mashed them with the butter, spices and orange marmalade, omitting the sugar and vanilla ext...