Twice-Baked Sweet Potatoes With Pork Chops
- 4 medium sweet potatoes
- 1 tablespoon pure maple syrup
- 1/4 teaspoon cinnamon
- 1/4 teaspoon hot paprika
- 1/8 teaspoon salt
- 1/4 teaspoon pepper
- 4 teaspoons chopped peanuts
- Cooking spray
- 4 4-oz. boneless pork loin chops
- Salt and pepper, to taste
- 1 tablespoon canola oil
- 1 teaspoon chopped fresh rosemary
- Preheat oven to 375u0b0F. Prick sweet potatoes with a fork; place on a sheet of foil in oven. Bake until tender, about 45 minutes. Let cool; cut a slice lengthwise along each potato, scoop out insides and place in a mixing bowl. Stir in maple syrup, cinnamon, paprika, 1/8 tsp. salt and 1/4 tsp. pepper. Return mixture to potato shells; top each with 1 teaspoon chopped peanuts. Mist a 9-by-13-inch baking pan with cooking spray. Bake potatoes in pan, uncovered, for 25 minutes. Sprinkle pork chops with salt and pepper to taste. Warm canola oil in skillet over medium heat; saute chops until cooked through, about 4 1/2 minutes per side. Sprinkle with chopped fresh rosemary. Serve with potatoes.
sweet potatoes, maple syrup, cinnamon, hot paprika, salt, pepper, peanuts, cooking spray, pork loin chops, salt, canola oil, rosemary
Taken from www.myrecipes.com/recipe/twice-baked-sweet-potatoes-pork-chops (may not work)