Candied Yam and Pork Steak Casserole

Ingredients 0/12

Step 1

Lightly heat your oven to 375°F (190°C). Line a 9x13-inch baking dish with foil and give it a quick spray with cooking spray to keep things from sticking. Season the pork chops with salt and pepper.

Step 2

Warm up some vegetable oil in a large skillet over medium heat. Brown the pork chops for about 7 to 10 minutes, flipping them so both sides get a nice color. Once they’re done, set them aside on a plate lined with paper towels to drain any extra oil.

Step 3

In a saucepan over medium-low heat, combine brown sugar, butter, apricot preserves, cinnamon, nutmeg, ginger, vanilla, and pecans. Stir until the sugar dissolves and the sauce thickens, which should take about 5 minutes. If it gets too thick, add a splash of the reserved yam liquid to loosen it up. Season with a little salt and pepper to taste.

Step 4

Toss the yams into the sauce and mix until they’re fully coated. Then, arrange the browned pork chops in your prepared baking dish and spoon the yam mixture evenly over the top.

Step 5

Pop the dish in the oven and bake until the pork chops are cooked through and no longer pink inside—about 30 to 45 minutes. Let everything rest for about 10 minutes before serving to let the flavors settle.