Ingredients
2
tablespoons vegetable oil
1
teaspoon ground cinnamon
1/2
teaspoon ground cumin
1/2
teaspoon ground coriander
1
large dark-orange sweet potato, peeled, cut into 1/2-inch slices and slices quartered
1
large unpeeled Granny Smith apple, cut into 1/2-inch pieces
1/2
small onion, cut into thin wedges and wedges separated
1
tablespoon packed brown sugar
4
fully cooked smoked boneless pork chops (about 2 1/2 oz each)
Preparation
Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In small bowl, mix oil, cinnamon, cumin and coriander.
In large bowl, combine sweet potato, apple and onion. Drizzle with 1 tablespoon of the oil-spice mixture; toss to coat. Spread mixture in pan.
Bake 30 minutes. Meanwhile, stir brown sugar into remaining oil-spice mixture (mixture will be thick). Rub mixture over 1 side of each pork chop.
Remove pan from oven. With spatula, move vegetable mixture to one side of pan. Place pork, coated side up, in other half of pan.
Bake 8 to 10 minutes longer or until pork is thoroughly heated, and sweet potato and apple are tender.
