| 2/3 | cup orange marmalade |
| 2 | tablespoons butter or margarine, melted |
| 1/2 | teaspoon ground cinnamon |
| 1/2 | teaspoon ground ginger |
| 2 | tablespoons dried cranberries |
| 2 | medium dark-orange sweet potatoes, peeled, cut into 1/2-inch slices |
| 3/4 | cup Original Bisquick® mix |
| 1/4 | teaspoon ground red pepper (cayenne) |
| 2 | tablespoons soy sauce or water |
| 4 | boneless pork loin chops, 1/2 inch thick (1 lb) |
Serve with...
Honey-Walnut Pie
Total Time:
4 hours 5 min
| 1. | Heat oven to 350°F. In medium bowl, mix marmalade, butter, cinnamon and ginger. Stir in cranberries and sweet potatoes; set aside. |
| 2. | In shallow dish, mix Bisquick mix and red pepper. In another shallow dish, place soy sauce. Dip pork into soy sauce, then coat with Bisquick mixture. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook pork in skillet 6 to 8 minutes, turning once, until coating is brown. |
| 3. | Place pork in ungreased 13x9-inch (3-quart) glass baking dish. Arrange sweet potato mixture around pork. Bake 40 to 45 minutes or until sweet potatoes are tender and pork is no longer pink in center. |
| In step 2, cook pork 4 to 6 minutes. In step 3, bake 45 to 50 minutes. |
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| Looking for a shortcut? Use a 17- or 18-ounce can of vacuum-packed sweet potatoes, cut crosswise in half, for the fresh sweet potatoes.
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| Use dried cherries or raisins instead of the cranberries.
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| Follow cook times for pork carefully. Today's pork is lean and requires shorter cooking times. Overcooking pork will make it tough. |
Nutrition Information:
540 ( 160); 17g ( 8g, 1g); 85mg; 850mg; 67g ( 3g, 34g); 28g 220%; 15%; 6%; 15% 2 ; 2 1/2 ; 0 ; 3 ; 1 1/2 4 1/2