Pork chops and sweet potatoes Makes 2 to 4 servings 2 butterfly pork chops 1 tablespoon canola oil 1 onion, chopped 2 sweet potatoes, peeled and sliced 1 to 2 cups chicken broth Rosemary to taste 1 cup rice, cooked In a skillet, brown pork chops in hot oil. Set pork chops aside and saute onions in remaining oil until translucent. Add sliced sweet potatoes, chops, broth and rosemary. Bring to simmer, cover with foil and cook until sweet potatoes are tender and chops are cooked through, 20 to 30 minutes. Serve over rice.
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