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Gluten Free Stuffed Pork Chops with Roasted Sweet Potatoes
This one dish meal combines sweet and savory stuffed pork chops with savory seasoned sweet potatoes.
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Course:
Main Course
Prep Time:
15
minutes
minutes
Cook Time:
29
minutes
minutes
Servings:
5
Equipment
1 9x13 baking dish or 12" skillet
2 mixing bowls
Ingredients
5
thick cut pork chops
1
tbsp
Healthy Rican Savory Spice Mix
4
tsp
Healthy Rican Adobo Seasoning, divided
3/4
cup
Gluten Free panko breadcrumbs
1
apple, grated, about 1/2 cup
1
leek, cleaned and thinly sliced
1/8
cup
dried cranberries
1/8
cup
fresh parsley, chopped
2
tbsp
orange juice
2
sweet potatoes, peeled and cubed
large
1
tbsp
olive oil
1
tbsp
honey
pinch of salt
Instructions
Preheat the oven to 375 degrees.
Add the sweet potatoes, olive oil, and 2 tsp of adobo to a bowl and mix to combine.
Spread the sweet potatoes into the bottom of a 9x13 baking dish.
Add the panko, cranberries, leeks, parsley, orange juice, and remaining 2 tsp of the adobo seasoning to a bowl and mix.
Cut a slice into the side of the pork chops to form a pocket. Season both sides with the savory seasoning mix.
Stuff the pork chops with the leek and cranberry stuffing. Place the pork chops on top of the sweet potatoes.
Drizzle honey over the top of the pork chops. Season them with a pinch of salt.
Bake the pork chops for 25-30 minutes or until the sweet potatoes are tender and the internal temperature of the pork chops is 150.
Allow the pork to rest for several minutes before serving. Enjoy!
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