Pork Chops and Sweet Potatoes
Savor the perfect balance of savory and sweet with this mouthwatering Pork Chops and Sweet Potatoes recipe. Featuring bone-in pork chops seared to golden perfection and tender sweet potatoes caramelized with brown sugar and cinnamon, this one-pan dish is irresistibly delicious. Infused with fragrant garlic, fresh rosemary, and a hint of paprika, every bite is bursting with warm, comforting flavors. Designed for convenience, this recipe transitions seamlessly from stovetop to oven, making it an easy yet impressive weeknight dinner or special occasion meal. Serve with a drizzle of pan juices for a hearty, flavor-packed dish the whole family will love. Keywords: pork chops and sweet potatoes, one-pan dinner, caramelized sweet potatoes, easy pork chop recipe, rosemary pork chops.
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops
- 2 large Sweet potatoes
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 3 cloves Garlic
- 2 sprigs Fresh rosemary
- 1 tablespoon Brown sugar
- 0.5 teaspoons Ground cinnamon
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Paprika
- 0.25 cups Vegetable broth
Instructions
Preheat the oven to 375°F (190°C).
Peel the sweet potatoes and cut them into 1-inch cubes. Mince the garlic cloves and set aside.
Season the pork chops on both sides with salt, pepper, and paprika.
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the pork chops for 2-3 minutes per side until golden brown. Remove the pork chops from the skillet and set aside.
Add the remaining tablespoon of olive oil and the butter to the same skillet. Once the butter is melted, toss in the garlic and cook for about 30 seconds until fragrant.
Add the sweet potato cubes to the skillet. Sprinkle with brown sugar, cinnamon, and a pinch of salt. Stir to coat the sweet potatoes evenly and sauté for 5 minutes, stirring occasionally.
Pour the vegetable broth into the skillet and stir well. Place the seared pork chops on top of the sweet potatoes. Tuck the rosemary sprigs around the chops and potatoes.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) and the sweet potatoes are tender.
Carefully remove the skillet from the oven and allow the dish to rest for 5 minutes before serving.
Serve the pork chops alongside the sweet potatoes, spooning some of the pan juices over the top for extra flavor. Enjoy!
Nutrition Facts
Calories |
452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.7 g | 34% | |
| Saturated Fat | 9.5 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 682 mg | 30% | |
| Total Carbohydrate | 23.7 g | 9% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 7.4 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 396 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
