This is one of those dishes that I first heard about when I started Weight Watchers. But with a name like ‘Yum Yum’ I didn’t really jump to try it.
Now that I have given it a shot, it’s one that I love to eat. It’s got an Asian taste to it but can really go with anything. I’m going to try this on fish next to see how it works with something delicate.
I’ve shared this dish on the site before but here I’ve increased the sauce and paired it with potatoes to make it a one pot casserole. Next time I may even double the sauce again to make sure there is enough to cover every plate.
Potatoes and Pork Chops Yum Yum Casserole
8 boneless pork loin chops
Salt and pepper, to taste
1 tsp vegetable oil
5 russet potatoes, washed and chopped into medium chunks (make sure the chunks aren’t too big or they won’t cook completely without drying out your pork)
3/4 cup chicken broth
1/4 cup honey
1/4 cup soy sauce
2 Tbsp ketchup
1 Tbsp ground ginger
1 tsp minced garlic
Preheat oven to 350 degrees.
Season pork chops with salt and pepper. Add about a teaspoon of vegetable oil to a frying pan and heat over medium heat. Brown pork chops on both sides then set aside.
Add chopped potatoes to a casserole dish sprayed with non-stick spray. Season with salt and pepper.
Mix all remaining ingredients and whisk to combine. Pour the sauce over pork chops and potatoes. Bake, uncovered, at 350 degrees for 45 minutes, stirring once to ensure juice gets into pork chops.