Ingredients
2 boneless pork loin chops, 3/4-inch thick
1 teaspoon canola oil
1 medium sweet potato, peeled and cut into 1/4-inch slices
1 tablespoon butter, melted
1/3 cup orange juice
1 teaspoon brown sugar
1/8 teaspoon salt
1/8 teaspoon ground ginger
1/8 teaspoon ground mace
Dash pepper
2 teaspoons cornstarch
2 teaspoons cold water
Directions
In a small nonstick skillet, brown pork chops in oil. Place in an 8-in. square baking dish coated with nonstick cooking spray. Layer with sweet potato; drizzle with butter.
In a small saucepan, combine the orange juice, brown sugar, salt, ginger, mace and pepper; bring to a boil, stirring constantly. Pour over sweet potato.
Cover and bake at 350 degrees F for 30-35 minutes or until the pork reaches 160 degrees F and potato is tender. Remove pork and potato; keep warm. Pour pan juices into a small saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with pork and sweet potato.