Pork with Stuffed Yams
2 medium yams or sweet potatoes
4 pork loin or rib chops, about 3/4 in. thick
1/2 tsp. salt
1/4 tsp. paprika
1/8 tsp. garlic powder |
1/2 cup orange juice
2 Tbsp. orange juice
1/2 cup chopped apple (about 1/2 medium)
2 Tbsp. finely chopped onion
2 Tbsp. finely chopped celery |
Heat oven to 350 degrees F.
Prick yams with fork to allow steam to escape. Bake 55
to 60 minutes or until tender.
Trim fat from pork chops. About 30 minutes before yams
are done, place pork in ungreased rectangular pan, 13 X 9 X 2 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.
Cover and bake 30 minutes.
Cut yam lengthwise in half. Scoop out pulp, leaving 1/4
inch shell. Mash pulp; beat in 2 Tbsp. orange juice until light and fluffy.
Stir in apple, onion and celery.
Fill shells with pulp mixture. Push pork to one end of
pan; place yams in other end.
Bake uncovered about 30 minutes or until pork is tender
and yams are hot.
4 servings.
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