Ingredients Jump to Instructions ↓

  1. 2 pound(s) sweet potatoes , peeled cut into 3/4-inch cubes 25 cup(s) sweet Vidalia onion dressing

  2. 1/4 cup(s) sour cream

  3. 1/2 teaspoon(s) yellow mustard

  4. 1/4 teaspoon(s) salt

  5. 1/4 teaspoon(s) pepper

  6. 2 stalk(s) celery , sliced 1/3cup(s) red bell pepper , finely diced 2 scallions , thinly sliced 4 (6-ounce, 3/4-inch thick) boneless, center-cut loin pork chops

  7. 4 teaspoon(s) Cajun seasoning

  8. 1 tablespoon(s) olive oil

Instructions Jump to Ingredients ↑

  1. In a large saucepan, bring sweet potatoes and enough cold water to cover to a boil; boil 6 to 7 minutes, until tender. Drain, let cool in colander.

  2. In medium bowl, whisk onion dressing, sour cream, mustard, salt and pepper until blended. Add potatoes, celery, bell pepper and scallions; toss to coat.

  3. Rub both sides of each pork chop with 1 teaspoon Cajun seasoning. Heat oil in large skillet over medium-high heat. Cook chops 4 minutes per side, until cooked through. Serve with sweet potato salad.


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