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Prep 25min
Total2hr0min
Servings4
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Ingredients
2
medium sweet potatoes
4
boneless pork sirloin chops, about 1/2 inch thick (1 pound)
1/2
teaspoon salt
1/4
teaspoon paprika
1/8
teaspoon garlic powder
1/8
teaspoon pepper
1/2
cup orange juice
2
tablespoons orange juice
1/2
cup chopped apple
2
tablespoons finely chopped onion
2
tablespoons finely chopped celery
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Steps
1
Heat oven to 350°F. Pierce sweet potatoes with fork to allow steam to escape. Bake 55 to 60 minutes or until tender. Cool 10 minutes.
2
Meanwhile, remove fat from pork chops. Place pork in ungreased rectangular pan, 13x9x2 inches. Mix salt, paprika, garlic powder and pepper; sprinkle half of the salt mixture over pork. Turn pork; sprinkle with remaining salt mixture. Pour 1/2 cup orange juice into pan; set aside.
3
Cut each sweet potato lengthwise in half. Scoop out pulp, leaving 1/4-inch shell. Mash pulp until no lumps remain. Beat in 2 tablespoons orange juice until light and fluffy. Stir in apple, onion and celery. Fill shells with pulp mixture.
4
Move pork to one end of pan; place sweet potatoes in other end of pan. Bake uncovered about 35 minutes or until sweet potatoes are hot and pork is slightly pink in center.
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Want to prepare this meal in an hour? Bake the sweet potatoes in the microwave! Pierce sweet potatoes to allow steam to escape. Place at least 1 inch apart on microwavable paper towel. Microwave uncovered on High 7 to 9 minutes or until tender.
For extra fiber, leave the skin on apples. You lose one-third of the fiber in an apple when you remove its peel.
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