Great way to use canned yams/sweet potatoes throughout the year. My husband raves about this recipe every time I prepare it!
Ingredients
- cooking spray:
- (1/2 inch thick) boneless pork chops: 6 piece
- salt and ground black pepper: (to taste)
- vegetable oil: 2 Tbsp
- brown sugar, not packed: 6 Tbsp
- butter: 0.66667 cup
- apricot preserves: 1 cup
- ground cinnamon: 0.75 tsp
- ground nutmeg: 0.75 tsp
- ground ginger: 0.25 tsp
- ½ teaspoons vanilla extract: 1 piece
- pecans: 0.25 cup (chopped)
- cut yams, drained (reserve liquid): 2 cans (15 ounce cans)
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C).
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Line a 9x13-inch baking dish with aluminum foil and spray with cooking spray.
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Season pork chops with salt and black pepper.
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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.
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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.
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Stir in yams until well coated.
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Transfer pork chops to the prepared baking dish.
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Spoon yam mixture on top of the pork chops.
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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.
