Pork Chops & Sweet Potatoes

by Jessica
(Michigan)

2 Large sweet potatoes peeled
1 Large onion
2 tbsp grated fresh ginger
1/4 tsp salt
4 thin-cut boneless pork chops (12oz)
1/4 tsp ground cinnamon
1/4 cup hot chicken broth or water

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

2. Whisk oil, ginger, salt, and ground black pepper to taste in small bowl. Drizzle over vegetables. Bake 25 to 30 minutes, tossing occasionally, or until vegetables start to brown. Reduce heat to 375 Fahrenheit.

3. Add pork to pan sprinkle with cinnamon. Roast 10 to 15 minutes, or until pork is no longer pink and juices run clear. Remove pork and vegetables to platter.

4. Add broth to pan juiced. Stir to combine, scraping up any browned bits in pan. Drizzle pan juices over pork and vegetables.

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