Pork with Stuffed Yams
Submitted by belzerker
Pork chops and twice-baked yams share one pan, both perfumed with orange juice. A paprika-garlic rub on the chops, and yam shells stuffed with apple, onion and celery for a sweet-savory dinner.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minOrange juice is the thread that ties this whole plate together. The pork chops bake in a splash of it under a simple rub of paprika, garlic powder, salt and pepper, while the yams get whipped with more juice until light and fluffy.
Bake the yams first; they need a full hour to turn tender, and the seasoned pork slides into the same pan about halfway through. Once the yams are soft, you halve them, scoop out the pulp leaving a quarter-inch shell, then mash that pulp with orange juice and fold in chopped apple, onion and celery for crunch and a savory edge against the sweetness.
The stuffed shells go back in next to the pork for a final bake. One pan, sweet and savory in every forkful, and the citrus keeps it from feeling heavy.
Pro Tips
- Prick the yams with a fork before baking so steam escapes and they don’t burst.
- Leave a quarter-inch shell when you scoop; too thin and the skins collapse when you refill them.
- Whip the orange juice into the pulp while it’s still hot for the fluffiest texture.
- Push the pork to one end of the pan and the yams to the other so the chops finish tender without overcooking the filling.
Variations
- Use bone-in rib chops for more flavor, or boneless loin for quicker, leaner cooking.
- Swap the apple for crushed pineapple to lean further into the citrus note.
- Add a pinch of cinnamon or nutmeg to the yam filling for a holiday-table feel.
Ingredients
Directions
Heat oven to 350℉ (180℃).
Prick yams with fork to allow steam to escape.
Bake 55 to 60 minutes or until tender.
Trim fat from pork chops.
About 30 minutes before yams are done, place pork in ungreased rectangular pan, 13 X 9 X 2 inches.
Mix salt, paprika, garlic powder and pepper; sprinkle half of the salt mixture over pork.
Turn pork; sprinkle with remaining salt mixture.
Pour ½ cup orange juice into pan.
Cover and bake 30 minutes.
Cut yam lengthwise in half.
Scoop out pulp, leaving ¼ inch shell.
Mash pulp; beat in 2 tablespoons orange juice until light and fluffy.
Stir in apple, onion and celery.
Fill shells with pulp mixture. Push pork to one end of pan; place yams in other end. Bake uncovered about 30 minutes or until pork is tender and yams are hot.
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