from 1 vote
Juice Box Pork with Sweet Potatoes
A Platter Talk Exclusive
Dan from Platter Talk
1 ¼ - 1 ½
Boneless Pork Chops
medium red onion
medium sweet potatoes
cubed small pieces
apple juice cocktail kids juice box
1 to 2
apple cider vinegar
salt and pepper to taste
Add 2 tablespoons of olive oil to a skillet and heat over medium high heat.
Lightly salt and pepper each side of the thinly sliced, boneless pork chops and add to skillet.
Brown pork chops on both sides, being careful not to overcook. Because the pork chops are thinly sliced, they will not take long to cook.
Remove pork chops from skillet and set aside.
Add the remaining olive oil to the skillet.
Once the olive oil has heated, add the onion, sweet potatoes and garlic. Sauté until the onion has become translucent and the sweet potatoes has started to soften.
Pour wine into the skillet and scape the bottom of the skillet to remove any coating.
Add juice box, apple cider vinegar, brown sugar, cinnamon, nutmeg, cloves, and salt and pepper.
Bring this to a light boil, then cover pan and reduce heat. Cook covered until the sweet potatoes have cooked.
Uncover and add the pork chops to the skillet making certain to nestle the meat into the sauce, allowing pork chops to reheat.
Remove pork chops and sweet potatoes from the skillet and plate on a serving platter.
Increase the heat on stove to high to bring the sauce to a boil. This will allow the sauce to reduce and thicken a bit.
Once the sauce has thickened, turn off the burner and add butter, making certain to stir the butter into the sauce until butter is completely melted.
Pour some of the sauce over the pork chops and sweet potatoes. Place the remaining sauce in a gravy boat and serve on the side.
A Platter Talk Recipe