Pork Steak And Candied Yam Bake Recipes

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PORK STEAK AND CANDIED YAM BAKE



Pork Steak and Candied Yam Bake image

Great way to use canned yams/sweet potatoes throughout the year. My husband raves about this recipe every time I prepare it!

Provided by WhizBang

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 1h10m

Yield 6

Number Of Ingredients 13

cooking spray
6 (1/2 inch thick) boneless pork chops
salt and ground black pepper to taste
2 tablespoons vegetable oil
6 tablespoons brown sugar, not packed
⅔ cup butter
1 cup apricot preserves
¾ teaspoon ground cinnamon
¾ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 ½ teaspoons vanilla extract
¼ cup chopped pecans
2 (15 ounce) cans cut yams, drained (reserve liquid)

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Line a 9x13-inch baking dish with aluminum foil and spray with cooking spray.
  • Season pork chops with salt and black pepper.
  • Heat vegetable oil in a large skillet over medium heat. Cook pork chops until browned on both sides, 7 to 10 minutes. Drain pork chops on a paper towel-lined plate.
  • Heat brown sugar, butter, apricot preserves, cinnamon, nutmeg, ginger, vanilla extract, and pecans in a saucepan over medium-low heat until sugar has dissolved and sauce is thickened, about 5 minutes. Season with salt and pepper. If sauce because too thick, stir in reserved yam liquid.
  • Stir in yams until well coated.
  • Transfer pork chops to the prepared baking dish.
  • Spoon yam mixture on top of the pork chops.
  • Bake in the preheated oven until pork chops no longer pink in the center, 30 to 45 minutes. Allow pork chops to rest for 10 minutes before serving.

Nutrition Facts : Calories 694.2 calories, Carbohydrate 78.2 g, Cholesterol 98.8 mg, Fat 34.9 g, Fiber 4.3 g, Protein 20.1 g, SaturatedFat 16.2 g, Sodium 265.2 mg, Sugar 58.3 g

PORK STEAKS WITH PEPPERS



Pork Steaks with Peppers image

This is one of the Zaar recipes that I adopted. I hope to prepare this one soon and will post any modifications that I make to the recipe.

Provided by Dreamgoddess

Categories     Pork

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons green olives or 2 tablespoons vegetable oil
1 1/2 lbs pork blade steaks, Pork Steaks should be cut 1/2 inch thick. There should be 4 to 5 of
1 pepper (3 Total;There should be 1 Med Pepper of Red, Green and Yellow Sweet Peppers)
1 clove garlic, finely chopped
1 medium tomatoes, Coarsely Chopped
1 envelope onion soup mix
1 cup water
1/2 teaspoon thyme leaves
1/8 teaspoon pepper

Steps:

  • In large skillet, heat oil and brown steaks over medium-high heat.
  • Remove steaks.
  • Reduce heat to medium, into skillet, add peppers and garlic and cook 5 minutes or until peppers are crisp tender.
  • Stir in tomato, then onion soup mix blended with water, thyme and pepper.
  • Bring to a boil.
  • Return steaks to skillet and simmer, uncovered, stirring sauce occasionally 25 minutes or until steaks and vegetables are tender.

ORANGE-GLAZED PORK WITH SWEET POTATOES



Orange-Glazed Pork with Sweet Potatoes image

When it's chilly outside, I like to roast pork tenderloin with sweet potatoes, apples and an orange. The sweetness and spices make any evening cozy. -Danielle Boyles, Sparta, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 6 servings.

Number Of Ingredients 11

1 pound sweet potatoes (about 2 medium)
2 medium apples
1 medium orange
1 teaspoon salt
1/2 teaspoon pepper
1 cup orange juice
2 tablespoons brown sugar
2 teaspoons cornstarch
1 teaspoon ground cinnamon
1 teaspoon ground ginger
2 pork tenderloins (about 1 pound each)

Steps:

  • Preheat oven to 350°. Peel sweet potatoes; core apples. Cut potatoes, apples and orange crosswise into 1/4-in.-thick slices. Arrange in a foil-lined 15x10x1-in. baking pan coated with cooking spray; sprinkle with salt and pepper. Roast 10 minutes., Meanwhile, in a microwave-safe bowl, mix orange juice, brown sugar, cornstarch, cinnamon and ginger. Microwave, covered, on high, stirring every 30 seconds until thickened, 1-2 minutes. Stir until smooth., Place pork over sweet potato mixture; drizzle with orange juice mixture. Roast until a thermometer inserted in pork reads 145° and sweet potatoes and apples are tender, 45-55 minutes longer. Remove from oven; tent with foil. Let stand 10 minutes before slicing.

Nutrition Facts : Calories 325 calories, Fat 5g fat (2g saturated fat), Cholesterol 85mg cholesterol, Sodium 467mg sodium, Carbohydrate 36g carbohydrate (21g sugars, Fiber 3g fiber), Protein 32g protein. Diabetic Exchanges

ROAST PORK AND SWEET POTATOES



Roast Pork and Sweet Potatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 large pork tenderloin (1 1/4 to 1 1/2 pounds), trimmed
3 tablespoons packed light brown sugar
1 teaspoon dried sage
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 sweet potatoes (about 1 1/2 pounds), cut into 1/2-inch wedges
1 red onion, cut into 1/2-inch wedges
3 tablespoons extra-virgin olive oil
Pinch of cayenne pepper
1 cup low-sodium chicken broth
2 teaspoons dijon mustard
2 tablespoons chopped fresh chives

Steps:

  • Position a rack in the upper third of the oven; preheat to 450 degrees F. Pierce the pork all over with a fork. Combine the brown sugar, sage, garlic, 3/4 teaspoon salt and a few grinds of black pepper in a bowl; rub all over the pork.
  • Toss the sweet potatoes and onion with 2 tablespoons olive oil and the cayenne on a baking sheet; season with salt and black pepper. Roast, tossing once, until golden, 20 minutes; set aside.
  • Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the pork and cook, turning, until golden, 5 minutes; transfer to the baking sheet with the vegetables (reserve the skillet). Roast until the sweet potatoes are tender and a thermometer inserted into the center of the pork registers 145 degrees F, 11 to 13 minutes.
  • Meanwhile, add the broth to the skillet; bring to a simmer over medium heat, scraping up any browned bits with a wooden spoon. Stir in the mustard, chives and a few grinds of black pepper. Slice the pork; drizzle with the pan sauce. Serve with the roasted vegetables.

Nutrition Facts : Calories 461 calorie, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 93 milligrams, Sodium 593 milligrams, Carbohydrate 46 grams, Fiber 5 grams, Protein 34 grams

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