Ingredients
3/4 pound boneless pork loin chops, cubed1 tablespoon Dijon mustard3 tablespoons all-purpose flour1 tablespoon brown sugar1 small garlic clove, minced1 tablespoon canola oil1 cup chicken broth1 small onion, quartered1 medium sweet potato, peeled and cubed1/4 teaspoon salt1/8 teaspoon pepper1 tablespoon minced fresh parsley
Preparation
In a small bowl, toss pork with mustard. In a large resealable plastic bag, combine flour and brown sugar; add pork and shake to coat.
In a large saucepan coated with cooking spray, cook pork and garlic in oil until pork is browned on all sides. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Stir in the onion, sweet potato, salt and pepper. Return to a boil. Reduce heat; cover and simmer 15-20 minutes longer or until meat is no longer pink and vegetables are tender. Stir in parsley.
