Pork Loin Chops

Red Pepper + Chipotle Stuffed Pork Loin Chops

2 Pork Loin Chops (½-¾ lb)

1 red bell pepper, julienned

¼ cup chipotle in adobo sauce

¼ cup pear butter (or applesauce)

1 tbsp vegetable oil

1 tsp fresh ground pepper

Finely chop the chipotle peppers and combine sauce and peppers in a small bowl with pear butter or applesauce.  Butterfly the chops by slicing horizontally through the meat leaving ½ inch in the center; gently pound the chops to ¼” thickness.  Spread with the sauce and roll up chops.  Secure with toothpicks.  Heat oil in large cast iron skillet; season pork rolls with fresh ground pepper.  Sauté the pork rolls on all sides until golden and browned.  Transfer to lightly greased baking dish and pour remaining sauce over top.  Bake at 350º for 20-30 minutes.  Slice and serve.

© Crackerberries 2011

Sweet Potato Cheesecake

Sweet Potato Cheesecake

It is week #4 of my sweet potato challenge.  Last week we had cheesecake bars and they were so yummy I thought, why not try sweet potato cheesecake...even more delectable.  If you have a sweet potato recipe you want to share or any comments, please email me. 

1½ cup graham cracker crumbs 

6 Tbsp butter or margarine

2 Tbsp sugar

16 oz cream cheese softened

¾ cup sugar

2 cups cooked mashed sweet potatoes

¼ tsp salt

1¼ tsp cinnamon

½ tsp ginger

½ tsp nutmeg

3 eggs

Preheat oven to 350º

Graham cracker crumbs, 2 Tbsp sugar and melted margarine and mix well.  Press into 9 inch spring form pan and bake in 350º oven for 8 minutes.

In large bowl beat cream cheese and sugar until well combined.  Add sweet potato and spices and mix well.  Add eggs one at a time mixing well after each addition.  Mix until smooth.

Pour into prepared crust and bake at 350º for 50-55 minutes until center is set.  Turn oven off and crack oven door, let cool in oven for one hour.  Using butter knife, loosen sides before opening spring. 

© Crackerberries 2011