Prep: 1. Juice oranges. 2. Place pork chops in a freezer bag with 1/2 of the orange juice, molasses, basil and a dash of salt and pepper. Let marinate at room temperature while preparing sweet potatoes. 3. Peel sweet potato (if desired) and cut into cubes. 4. Slice onions. 5. Preheat oven to 350ºF. Make: 1. Heat 1 tablespoon of the olive oil in an oven proof skillet over medium heat. 2. While the skillet is heating, toss the sweet potatoes with remaining orange juice, olive oil, cinnamon, garlic, and a dash of salt and pepper. 3. Add sweet potato mixture and onions to hot skillet and cook, stirring often, for 10-12 minutes, until softened. 4. Move potatoes and onions to the outer edge and place the pork chops in the middle of the skillet. 5. Sear the pork chops for two minutes on each side. (reserve the marinating juices) 6. Add the marinating juices to the skillet and carefully transfer the skillet to the preheated oven. Bake for 20 minutes, until vegetables are tender and pork chops are cooked through.
If you have time these get better the longer you let them marinade, you can even start the marinade in the morning and leave them in the refrigerator all day. If you have allspice on hand add 1 teaspoon along with the cinnamon for just a little something extra.