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orange marmalade butter ground cinnamon ground ginger cranberries dark orange sweet potatoes baking mix ground red pepper soy sauce pork loin chops
Viewed: 36 - Published at: 9 months agoIngredients
- 23 cup orange marmalade
- 2 tablespoons butter or 2 tablespoons margarine, melted
- 12 teaspoon ground cinnamon
- 12 teaspoon ground ginger
- 2 tablespoons dried cranberries
- 2 medium dark-orange sweet potatoes, peeled, cut into 1/2-inch slices
- 34 cup original Bisquick baking mix
- 14 teaspoon ground red pepper (cayenne)
- 2 tablespoons soy sauce or 2 tablespoons water
- 4 boneless pork loin chops, 1/2 inch thick (1 lb)
Method
- Heat oven to 350F In medium bowl, mix marmalade, butter, cinnamon and ginger.
- Stir in cranberries and sweet potatoes; set aside.
- In shallow dish, mix Bisquick mix and red pepper.
- In another shallow dish, place soy sauce.
- Dip pork into soy sauce, then coat with Bisquick mixture.
- Spray 10-inch skillet with cooking spray; heat over medium-high heat.
- Cook pork in skillet 6 to 8 minutes, turning once, until coating is brown.
- Place pork in ungreased 13x9-inch (3-quart) glass baking dish.
- Arrange sweet potato mixture around pork.
- Bake 40 to 45 minutes or until sweet potatoes are tender and pork is no longer pink in center.
- High Altitude (3500-6500 ft): In step 2, cook pork 4 to 6 minutes.
- In step 3, bake 45 to 50 minutes.
- Time-Saver.
- Looking for a shortcut?
- Use a 17- or 18-ounce can of vacuum-packed sweet potatoes, cut crosswise in half, for the fresh sweet potatoes.
- Substitution.
- Use dried cherries or raisins instead of the cranberries.
- Success.
- Follow cook times for pork carefully.
- Today's pork is lean and requires shorter cooking times.
- Overcooking pork will make it tough.
