Pork with Stuffed Sweet Potatoes

 

2

medium sweet potatoes

4

boneless pork loin chops, about 1/2 inch thick (4 oz each)

1/2

teaspoon salt

1/4

teaspoon paprika

1/8

teaspoon garlic powder

1/8

teaspoon pepper

1/2

cup orange juice

2

tablespoons orange juice

1/2

cup chopped unpeeled apple

2

tablespoons finely chopped onion

2

tablespoons finely chopped celery

• 1 Heat oven to 350°F. Pierce sweet potatoes with fork to allow steam to escape. Bake 55 to 60 minutes or until tender. Cool 10 minutes.
• 2 Meanwhile, remove fat from pork chops. Place pork in ungreased rectangular pan, 13x9x2 inches. Mix salt, paprika, garlic powder and pepper; sprinkle half of the salt mixture over pork. Turn pork; sprinkle with remaining salt mixture. Pour 1/2 cup orange juice into pan; set aside.
• 3 Cut each sweet potato lengthwise in half. Scoop out pulp, leaving 1/4-inch shell. Mash pulp until no lumps remain. Beat in 2 tablespoons orange juice until light and fluffy. Stir in apple, onion and celery. Fill shells with pulp mixture.
• 4 Move pork to one end of pan; place sweet potatoes in other end of pan. Bake uncovered about 35 minutes or until sweet potatoes are hot and pork is slightly pink in center.