SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Pork Chops with Sweet Potatoes and Pears

Makes: 4 servings
Prep: 15 minutes
Cook: 30 minutes
Pork Chops with Sweet Potatoes and Pears
  • 4
    cans (9-oz.) cut sweet potatoes, drained
  • 3
    pears, peeled, quartered, and cored
  • 1/3
    cup chopped pecans
  • 1/3
    cup brown sugar, packed
  • 3
    tablespoons, plus 1/2 cup all-purpose flour
  • 3
    tablespoons butter, melted
  • Olive oil nonstick cooking spray
  • 2
    eggs, beaten
  • 1
    cup Italian seasoned bread crumbs, Progresso
  • 1
    tablespoon herbes de Provence, McCormick Gourmet Collection
  • 4
    bone-in pork loin chops, 3/4-inch thick


1. Preheat oven to 350 degree F. In an 8-inch square baking dish, combine sweet potatoes and pears. In a small bowl, combine pecans, brown sugar, 3 tablespoons flour, and the melted butter to make a paste. Crumble mixture over potatoes and pears. Set aside.

2. Spray a roasting pan and rack with cooking spray. Place beaten eggs in a shallow bowl, place remaining 1/2 cup flour on a plate, and place bread crumbs mixed with herbs de Provence on another plate. Dredge pork chops in flour. Dip in egg and then in the bread crumb mixture, coating the pork evenly all over. Arrange chops on rack in prepared pan and coat lightly with cooking spray.

3. Bake pork chops alongside sweet potatoes and pears for 20 to 30 minutes, or until chops are cooked to desired doneness and sweet potatoes and pears are tender. Makes 4 servings.

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe