Twice-Baked Sweet Potatoes with Pork Chops
Twice-Baked Sweet Potatoes with Pork Chops might be a good recipe to expand your main course recipe box. This gluten free and dairy free recipe serves 4. One portion of this dish contains approximately 28g of protein, 14g of fat, and a total of 361 calories. Head to the store and pick up pepper, peanuts, rosemary, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
Preheat oven to 375F. 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; saut chops until cooked through, about 4 1/2 minutes per side.
Sprinkle with chopped fresh rosemary.