Pork Chops and Sweet Potatoes

4 Servings
301 calories
15.4 grams fat
23.2 grams carbs
3.7 grams fiber


2 large sweet potatoes, peeled
1 large onion
2 tablespoons canola oil
2 teaspoons fresh ginger
1/4 teaspoon salt
4 thin-cut boneless pork chops (12 ounces)
1/4 teaspoon ground cinnamon
ground black pepper
1/4 cup hot chicken broth or water

Preheat the oven to 400. Coat a large shallow baking pan with cooking spray. Cut the sweet potatoes and onion into halves. Cut each half into 8 wedges. Transfer the vegetables to the pan.

In a small bowl, whisk the oil, ginger and salt. Drizzle over the vegetables. With clean hands, rub the seasoning mixture evenly on the vegetables.

Bake for 25-30 minutes, tossing occasionally, or until the vegetables start to brown. Reduce the heat to 375. Add the pork to the pan. Sprinkle the cinnamon evenly over the pork. Roast for 10-15 minutes, or until the pork is no longer pink and the juices run clear. Remove the pork and vegetables to a platter. Add the broth or water to the pan juices. Stir to combine, scraping any browned bits in the pan. Drizzle the pan juices over the pork and vegetables.