Pork Chops & Sweet Potatoes

Flour-dredged pork chops browned until golden, then baked alongside sliced sweet potatoes in a glossy currant jelly sauce spiked with orange juice, lemon zest, dry mustard, and ground ginger. The sauce is where this recipe gets interesting. Currant jelly melted with citrus and warm spices creates a glaze that caramelizes around the edges of the chops and potatoes as it bakes.

Boil the sweet potatoes before assembling so they’re already tender going into the oven. The 30 to 40 minute bake is about melding flavors and glazing, not cooking the potatoes through from raw.

Basting occasionally during the bake is what builds that lacquered finish. Each pass of sauce adds another thin layer that concentrates and darkens. By the time it’s done, the chops have a sticky, fruit-forward crust that balances the natural richness of the pork.

The dry mustard and ginger in the sauce keep everything from tipping too sweet. They add a subtle heat that rounds out the currant jelly and citrus.

Pro Tips

• Brown the chops well before baking. The flour dredge creates a crust that holds the glaze and keeps the meat from drying out.
• Slice the sweet potatoes about ½ inch thick so they hold their shape through the bake. Too thin and they dissolve into the sauce.
• Baste at least 3 times during baking. The glaze builds in layers and each baste deepens the color.
• Reserve extra sauce on the side for spooning over the finished plate.

Variations

• Apple jelly swap: Use apple jelly in place of currant for a milder, more autumnal flavor.
• Add apple slices: Tuck thick-cut apple rings between the chops and potatoes for a fruit-and-pork classic combination.
• Spice it up: A pinch of cayenne in the sauce adds a warm kick that plays well against the sweetness.