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Pork Chops and Sweet Potatoes for Two*

2 Tbsp margarine or butter, melted
1 medium (12-oz) dark-orange sweet potato, peeled, cut into 1/2-inch-thick slices
2 onion slices
2 (1-inch-thick) boneless pork loin chops (about 1-1/4 lb)
6 dried apricots
1 small apple, peeled, sliced
salt
3 Tbsp Hungry Jack Microwave Ready Regular syrup
1/2 tsp grated gingerroot

In 3 to 4-quart slow cooker, combine 1 Tbsp of the margarine, sweet potato and onion; mix to coat potato well. Cut slit horizontally in each pork cop, cutting to within 1/2 inch or opposite edge to form pocket.

Insert 3 apricots and several apple slices into each chop. (If necessary cut apple slices in half.) Sprinkle chops with salt. Add any remaining apple slices to sweet potato mixture.

Heat remaining Tbsp margarine in medium skillet over medium-high heat. Add chops; cook 2-3 minutes or until browned, turning once. Place chops over potato mixture in slow cooker. In same skillet, combine syrup and gingerroot; mix with pan drippings. Drizzle mixture over chops and potatoes.

Cover; cook on low setting for 5-6 hours.

Makes 2 servings.

Per serving: 33 g fat, 890 calories

Pillsbury Slow Cooker Recipes booklet