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Roasting yams in the oven brings out their natural sweetness, making them an ideal partner for lightly breaded pork chops and wilted spinach.

Martha Stewart Living, March 2002

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Credit: Charles Schiller

Recipe Summary test

Servings:
4
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Ingredients

Ingredient Checklist
For the Seasoning
For the Medallions
For the Garnish

Directions

Instructions Checklist
  • Preheat oven to 450 degrees. Arrange racks in upper and lower thirds of oven.

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  • Cut each yam lengthwise into six spears. Place on baking sheet, and toss with brown sugar, 1 tablespoon oil, and 1/4 teaspoon each salt and pepper. Place on lower rack of oven, and roast 15 minutes. Remove from oven, and turn over each spear with a metal spatula. Return to lower rack of oven until well browned, about 15 minutes. Remove from oven, and keep warm until ready to serve.

  • After returning yams to oven, combine breadcrumbs, oregano, and remaining 1/4 teaspoon each salt and pepper in a shallow bowl. Dredge pork medallions one at a time in breadcrumbs, turning to completely coat. Transfer to a plate while repeating with remaining medallions.

  • Coat a shallow baking dish or cast-iron skillet with remaining 1/2 tablespoon oil. Add pork medallions, and transfer to upper rack of oven. Cook 6 minutes; turn and cook until pork is browned and firm to the touch, about 6 minutes more. Transfer to a cutting board.

  • While pork and potatoes are cooking, place wet spinach leaves in a large saucepan over high heat. Cover, and steam, stirring occasionally, until wilted, about 3 minutes. Remove from heat.

  • Slice pork on the bias, and place on serving plate with yams, steamed spinach, and lime wedges.

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