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On Sale: | All Stores
15
PREP TIME
25
TOTAL TIME
6
INGREDIENTS
4.1 of 5 (16 ratings)
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Ingredients

  • 1 large orange sweet potato, unpeeled (1 large = about 1 lb)
  • 1/4 cup maple-flavored syrup
  • 3 tablespoons Gulden's® Spicy Brown Mustard
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 4 boneless loin pork chops, 1/2 to 3/4 inch thick (4 chops = 1 lb)
  • 1 tablespoon Fleischmann's® Original Spread-tub

Nutrition Information*

Serving Size 4 servings (1 chop and potato piece each)
Calories 268

View complete nutrition information

Directions

  1. Cut potato in half lengthwise and then crosswise. Place on microwave-safe plate. Cover with plastic wrap. Microwave on HIGH 5 minutes or until fork can pierce flesh.
  2. Meanwhile, combine syrup, mustard, oregano and salt in small bowl. Spread 1/3 mustard mixture on one side of pork chops. Melt Fleischmann's in 12-inch skillet over medium-high heat. Add pork chops, mustard-side down. Spread another 1/3 mustard mixture over other side of chops. Cook 5 minutes, turning once.
  3. Reduce heat to medium-low. Place potato pieces around chops. Spoon remaining mustard mixture over potatoes; cover. Cook 8 to 10 minutes or until pork is slightly pink in centers (160°F). Spoon remaining juice from skillet into small bowls for serving with chops and potatoes.

Cook's Tips

Two medium sweet potatoes (about 8 oz each) may be substituted for the 1 large potato. Just cut in half lengthwise and microwave same time.

Nutrition Information close
Amount per Serving
Calories 268  
  % Daily Value*
Total fat 7 g 11%
Saturated fat 2 g 9%
Cholesterol 56 mg 19%
Sodium 339 mg 14%
Carbohydrate 27 g 9%
Dietary fiber 2 g 9%
Sugars 9 g 1%
Protein 22 g 45%
Vitamin A   259%
Vitamin C   17%
Calcium   3%
Iron   7%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
10 reviews you can use for Maple-Mustard Pork with Sweet Potatoes
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User Rating: 5 stars

Is this ever a winner! I followed the recipe except for substituting organic maple syrup for the flavored stuff and real butter for the margarine. It was wonderful! I think I left the heat a little too high, because there was no remaining sauce, it all carmelized to the skillet. However, I scraped it up pretty easily with the spatula and put it on the chops and potatoes and it was delicious too, with just a hint of smoky. I foresee more pork chops hitting my grocery cart in the future!

Posted by: sings2high | on 09/01/2012
User Rating: 3 stars

I gave it 4 stars, my wife 3 (see "our" rating). As some of the other female reviewers noted, the oregano was a bit much. I think if it were reduced by half the dish would be better. Definitely a recipe that needs to be "tweaked" to individual tastes. The side(s) also make a big difference. Still, it was easy to make, tasty, required few ingredients and clean-up so we will make it again with a couple of minor changes.

Posted by: Old School | on 05/15/2011
User Rating: 5 stars

I loved this recipe so much I created it twice in one week! The 1st time I made the Maple Mustard Pork Chops with long grain rice and a side salad. The 2nd time I made the pork chops with baked potatoes. The Maple Mustard mixture made the dishes extra special. In fact, I doubled the mixture, drizzling part of the extra portion on the pork chops and the remainder on the rice and potatoes. It is now a family favorite!

Posted by: Latina on a Mission | on 02/03/2011
User Rating: 5 stars

I'm learning to do a little cooking in my old age. Tried this recipe and it turned out very well. I used a 10" iron skillet which handled two pork chops and two sweet potatoes very well. Added red cabbage for a veggie and had a nice dinner.

Posted by: Rod | on 01/31/2011
User Rating: 4 stars

Let me begin by saying that my husband devoured this dish! He was a huge fan of the sweet potatoes. The recipe was easy to follow and the ingredients were readily available when I went to pick them up. {One note: the only Fleischman spread that my local grocery store carried was their Olive Oil Spread with Sea Salt, so that is what I used.} I liked that the recipe resulted in a hearty and comforting meal in less than half an hour. I would caution home chefs to pay attention to the pork chops as they are searing - I walked away for a few minutes and came back to slightly burnt pork chops! Still, they turned out nicely. I would probably season my pork chops more next time, but overall, the dish was a good one. I had never done a maple-mustard combination before and was pleasantly surprised.

Posted by: FOODe | on 01/30/2011
User Rating: 3 stars

Yummy maple-mustard sauce is a great compliment to pork chops. Although this dish, as is, wasn't to my exact liking, I do feel it could be brought from fair to very tasty by simply changing a couple of quick things. Firstly, the recipe calls for you to smother the pork chops before cooking. I would prefer to sear the pork chops in the skillet over high heat in Fleischmann's Original Spread. Once browned, I would add the potatoes and sauce and cook, as instructed, covered, and over medium-low heat for 8-10 minutes until the pork is tender. This process makes for juicier chops and the sauce will enhance rather than take over. The maple and mustard will take a nice backseat to the taste of the actual pork and the chops will have a lovely brown caramelized color rather than beige and boring. I might also add saut?ed apples although this was add a few minutes to an otherwise very fast and easy to make recipe.

Posted by: Yvonne | on 01/30/2011
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