I think we all have at least one thing that we're not comfortable cooking. Some people are afraid to cook fish because they're unfamiliar with it, some shy away from roasts for fear of drying them out. I hate to cook pork chops because they almost always come out either totally dried out or too tough. It's too bad too because its nice to throw a little meat variety in the mix. Since we joined a CSA for our beef and pork products, we often will have some pork chops on hand. I found a recipe in Food Network Magazine for Honey-Glazed Pork Chops with sweet mashed potatoes. These turned out really good. The total cooking time is 40 min and the dinner comes in at 492 calories (likely less because they base this on 4 servings and you probably wouldn't eat 1/4 of the potatoes. That would be a very hearty serving.
Honey-Glazed Pork Chops with Mashed Sweet Potatoes
(Food Network Magazine)
Juice of 1 large orange (about 1/2 cup)
1 Tbs olive oil
2 tsps Cajun seasoning
1 tsp chopped fresh thyme
1 tsp Worcestershire sauce
4 bone in center-cut pork chops (about 1 3/4 lb total)
2 Tbs honey
4 sweet potatoes (about 8 oz each)
2 Tbs unsalted butter
Preheat oven to 375. Whisk together OJ, olive oil, 1 1/2 tsp Cajun seasoning, thyme, W-sauce and 3/4 tsp salt in a large bowl. Pierce chops in several places with a fork and add to the bowl, turning to coat. Transfer the pork chops to a rack on a rimmed baking sheet. Reserve remaining marinade. Bake the chops for 15 min, turn and continue baking until slightly golden, about 10 min more.
Whisk honey into reserved marinade and brush onto chops. Broil until golden and a thermometer reads 145 degrees, about 4 min on each side. Let rest about 5 min.
Meanwhile, pierce the sweet potatoes with a fork and microwave until soft, about 20 min. Cut in half and scoop flesh into a bowl. Add butter and remaining Cajun seasoning and mash. Season with salt. Serve with pork chops and drizzle with pan juices if desired.