| 1 | tablespoon vegetable oil |
| 5 | pork chops (3/4 inch thick) |
| Salt and pepper to taste |
| 1 | can (17 oz) sweet potatoes, drained |
| 1 | can (10.2 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (5 biscuits) |
| 3/4 | cup maple-flavored syrup |
| 1. | Heat oven to 350°F. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook pork chops in oil until browned on both sides. Place pork chops in ungreased 15x10x1-inch pan. Sprinkle with salt and pepper. Arrange sweet potates around pork chops. Cover with foil. Bake 10 minutes. |
| 2. | Move pork chops and sweet potatoes to one side of pan; drain and discard drippings. Separate dough into 5 biscuits; arrange in pan next to pork chops and potatoes. Drizzle syrup over pork chops, potatoes and biscuits. |
| 3. | Bake uncovered 15 to 20 minutes longer or until biscuits are golden brown and pork chops are no longer pink and meat thermometer inserted in center reads 160°F. To serve, spoon liquid in pan over pork chops and sweet potatoes. If desired, brush biscuits with additional syrup. |
| Bake uncovered 18 to 22 minutes. |
|
| Two medium sweet potatoes, cooked, peeled and cut into 2-inch pieces can be substituted for the canned sweet potatoes. |
Nutrition Information:
610 ( 170); 19g ( 6g, 3g); 65mg; 810mg; 82g ( 2g, 34g); 28g 150%; 20%; 4%; 15% 3 ; 2 1/2 ; 0 ; 2 1/2 ; 2 5 1/2