From Betty's Soul Food Collection... When the weather outside gets chilly, nothing beats this hearty pork chop dinner, complete with sweet potatoes and biscuits drizzled with warm maple syrup.
tablespoon vegetable oil
pork chops (3/4 inch thick)
Salt and pepper to taste
can (17 oz) sweet potatoes, drained
can (10.2 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits (5 biscuits)
cup maple-flavored syrup
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.
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.
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.
Two medium sweet potatoes, cooked, peeled and cut into 2-inch pieces can be substituted for the canned sweet potatoes.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:3 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.