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Friday, April 22, 2011

Pork and Sweet Potatoes - What a meal!

A meal my Mother in Law would enjoy! Those were the words the Big Guy spoke as he enjoyed this meal of Pork Chops cooked with cranberries, sweet potatoes, and apples.  It was amazingly tasty!  The combination of apples, sweet potatoes, and apples were fabulous.  The pork chops were so tender.  YUM!!!
Adapted from Taste of Home's website
Pork and Sweet Potatoes
2 pound pork tenderloin (this is average size in the double package), cut into 15 slices
1/2 cup all purpose flour
1/2 tsp garlic salt
1/4 tsp ground pepper
1 tablespoon extra virgin olive oil
2 cups chicken broth
2 medium sweet potatoes, peeled and cubed
1/2 cup dried cranberries
1 Tablespoon Dijon Mustard
1 medium apple (I had a Fuji on hand)
1 small onion chopped

1 - Flatten pork slices to 1-1 1/2 inch thickness.  To do this, simply place pork slices in a Ziploc bag, grab a soup can, and get out your frustrations!
2 - In another resealable bag, mix together flour, salt, and pepper. Drop pork one at a time into flour mixture to coat.
3 - Add oil to a large non-stick pan.  Heat to medium heat.  Brown pork slices on each side, cooking about 5 minutes per side.
4 - Remove pork from pan.  Add chicken broth, sweet potato cubes, onion, and cranberries to skillet.Bring to a boil.  Reduce heat and cook for about 10 minutes.  Cook till sweet potatoes are tender.  Add mustard.  Mix together well.
5 - Return pork back to the pan.  Cook together for another 8-10 minutes.

This made a double portion for our family - 5 mouths eating.  I froze the second portion, reheated for a fast meal one evening!  Worked great!

Shared at Miz Helen's Full Plate Thursday, The Saturday Evening Pot -make a food-e-friend- monday


  1. Hi Emily,
    Your Pork and Sweet Potatoes dish looks delicious.We will be having this very soon I know we will love it. Thank you so much for sharing with Full Plate Thursday and hope to see you on Thursday!

  2. Thank you for hosting as always, Miz Helen! Great Potluck!