Pork chops with orange stuffing and grilled sweet potato cubes

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Sweet Potato Cubes


6 wooden skewers

4 medium sweet potatoes

1 Tablespoon olive oil


2 Tablespoons butter

¼ cup packed light brown sugar

2 Tablespoons orange marmalade

¼ teaspoon cinnamon

Soak wooden skewers in water for 10 – 15 minutes.  In small saucepan heat butter, marmalade, brown sugar and cinnamon.  Scrub, peel and cut sweet potatoes into cubes.  Toss sweet potato chunks in olive oil.  Thread onto soaked skewers.  Grill skewers 20 minutes, or until soft when pierced with a fork.  Be sure to turn skewers every 5 minutes.  Brush skewers with glaze during the last 3 minutes of cooking.  Place cooked skewers on a platter and pour remaining glaze over skewers.

 Pork Chops and Orange Stuffing


4-6 pork chops – I LOVE local pork chops from:  www.schenkerfarms.com

1 stick unsalted butter (8 Tablespoons)

½ cup orange juice

2 cups low- sodium chicken broth

Ground black pepper

2 stalks celery, chopped

1 onion, chopped

14 ounces herb stuffing mix

Orange mustard:

1/3 cup Orange marmalade

1 Tablespoon Dijon mustard

Preheat oven to 375 degrees.  Melt 2 Tbsp. butter in medium skillet.  Saute celery and onion in butter until onion is translucent.  In large saucepan, heat broth, remaining butter & orange juice.  Stir stuffing mix, onion and celery into hot liquid.  Transfer stuffing to a 9X13-inch baking pan.   Place pork chops on stuffing and brush with orange mustard mixture.  Bake for 40 minutes or until chops reach 145 degrees internal temperature taken with a food thermometer.

Serve with grilled sweet potato cubes  and a tossed salad.