Excellent method to use canned yams and sweet potatoes all year long. Every time I make this recipe, my hubby gushes about it!
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- cooking spray
- 6 (1/2 inch thick) boneless pork chops
- salt and ground black pepper to taste
- 2 tablespoons vegetable oil
- 6 tablespoons brown sugar, not packed
- ⅔ cup butter
- 1 cup apricot preserves
- ¾ teaspoon ground cinnamon
- ¾ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 ½ teaspoons vanilla extract
- ¼ cup chopped pecans
- 2 (15 ounce) cans cut yams, drained (reserve liquid)
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Line a 9×13-inch baking dish with aluminum foil and spray with cooking spray.
- Season pork chops with salt and black pepper.
- Heat vegetable oil in a large skillet over medium heat. Cook pork chops until browned on both sides, 7 to 10 minutes. Drain pork chops on a paper towel-lined plate.
- Heat brown sugar, butter, apricot preserves, cinnamon, nutmeg, ginger, vanilla extract, and pecans in a saucepan over medium-low heat until sugar has dissolved and sauce is thickened, about 5 minutes. Season with salt and pepper. If sauce because too thick, stir in reserved yam liquid.
- Stir in yams until well coated.
- Transfer pork chops to the prepared baking dish.
- Spoon yam mixture on top of the pork chops.
- Bake in the preheated oven until pork chops no longer pink in the center, 30 to 45 minutes. Allow pork chops to rest for 10 minutes before serving.
Nutrition Facts
| Calories | 694 kcal |
| Carbohydrate | 78 g |
| Cholesterol | 99 mg |
| Dietary Fiber | 4 g |
| Protein | 20 g |
| Saturated Fat | 16 g |
| Sodium | 265 mg |
| Sugars | 58 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
I went about this differently. I used fresh sweet potatoes, which I microwaved until almost done and mashed them with the butter, spices and orange marmalade, omitting the sugar and vanilla extract. I then placed the sweet potatoes in a baking dish and topped with pecans and baked it along with the chops. A side of fresh steamed broccoli and I had a perfect fall dinner. Thanks!
pretty sweet, otherwise great.
I don’t know why, but my recipe was changed from PORK STEAKS to pork chops. I prefer pork steaks — better value for the buck than pork chops.