| Servings |
|
Ingredients
- 2 lb sweet potatoes, peeled and Choppped
- 1/3 cup nonfat plain Greek Yogurt
- 1/3 cup fresh orange juice
- 1/2 teaspoon Salt divided
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 2 teaspoons canola oil
- 4 4 oz boneless center cut pork chops
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
Ingredients
|
Instructions
- Instructions: Place Potatoes in a large saucepan; add water to cover by 1 inch. Bring to a boil, reduce heat and simmer 15 minutes or until potatoes are tender when pierced with a fork. Drain. Return potatoes to pan, and add yogurt, orange juice, 1/4 teaspoon salt, the cinnamon and ginger; mash to desired consistency with a potato masher. Cover and keep warm. Heat Oil in a large nonstick skillet over medium high heat. Rub pork chops with garlic powder, 1/4 teaspoon salt and the pepper. Cook pork chops 3 minutes on each side or until done. Let stand for 3 minutes before serving. * Recipe prepared by registered dietitians from St. Vincent's Health System.
Share this Recipe