Pork Steak and Candied Yam Bake

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• cooking spray
• 6 (1/2 inch thick) boneless pork chops
• salt and ground black pepper to taste
• 2 tablespoons vegetable oil
• 6 tablespoons brown sugar, not packed
• 2/3 cup butter
• 1 cup apricot preserves
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 1/2 teaspoons vanilla extract
• 1/4 cup chopped pecans
• 2 (15 ounce) cans cut yams, drained (reserve liquid)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 350°F (177°C). Lightly coat a 9x13 inch baking dish with cooking spray. Season both sides of the pork chops generously with salt and black pepper.

2. Heat the vegetable oil in a large skillet over medium-high heat. Sear the pork chops about 2 minutes per side until lightly browned, then transfer them to the baking dish.

3. In a small saucepan over medium heat, melt the butter. Stir in the brown sugar, apricot preserves, cinnamon, nutmeg, ginger and vanilla extract, and simmer 3 to 4 minutes until smooth.

4. Spread the drained yams around the pork chops in the baking dish. Add a splash of the reserved yam liquid to the apricot sauce if it is too thick, then pour the sauce over the chops and yams.

5. Sprinkle the chopped pecans over the top. Cover the dish with foil and bake for 20 minutes.

6. Uncover and bake 15 to 20 minutes more, until the pork reaches 145°F (63°C) in the thickest part. Rest the pork for 3 minutes before serving.