Pork Chops with Sweet Potato Puree & Cranberry Relish

Pork Chops with Sweet Potato Puree & Cranberry Relish

(4 servings)

Ingredients:

1 tbsp. Sugar

1 tbsp. Frozen Orange Juice Concentrate, thawed

1 cup Fresh Cranberries

1 tbsp. Toasted Pecans, chopped

2 medium Sweet Potatoes

2 tbsp. Brown Sugar

2 tsp. Reduced Calorie Margarine

4 pieces (4 oz.) Lean Boneless Center-Cut Pork Loin (3/4 inch thick)

¼ tsp. Salt

¼ tsp. Black Pepper

Cooking Spray (butter-flavored)

Orange Zest (optional)

Fresh Sage Sprigs (optional)

Directions:

In a small sauce pan over medium heat, combine the sugar, orange juice and cranberries.  Cook this for about 8 minutes or until cranberries begin to pop.  Remove from heat and stir in pecans.   Cover and chill thoroughly.  Bake the potatoes in a pre-heated 400 degree oven for 45 to 60 minutes or until done.  Remove and cool to touch, cut in half and scoop pulp into a medium sized bowl. Now add the brown sugar and margarine to the potatoes and mash until creamy.  Cover and keep warm.  Sprinkle chops with salt and pepper and place in a large sauté pan pre-heated over medium-high heat and sprayed.  Cook chops for about 5 to 6 minutes per side or until done.  Pipe the sweet potato mixture from a pastry bag or baggie onto each plate and top with a pork chop.  Spoon cranberry relish over the chops and serve.  Garnish with the orange zest and sage sprigs if using.

Note:               You could use boneless skinless chicken breasts in place of the pork chops if it fits your plate better.

Ideas for Future Efforts

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