Whole-wheat flour has five times more fiber than all-purpose flour, making this savory cobbler of pork loin and vegetables healthier than expected.

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Scrub sweet potato and prick all over with a fork. Place potato in a microwave-safe dish. Cover with a microwave-safe lid or with vented plastic wrap. Microwave on 100% power (high) about 8 minutes or until potato is tender. Set potato aside until cool enough to handle.

  • Meanwhile, in a very large skillet, cook pork in 1 tablespoon of the oil over medium heat for 4 to 6 minutes or until pork pieces are slightly pink in the centers. Add garlic, cumin, and 1/4 teaspoon of the salt; cook and stir for 30 seconds.

  • Add frozen peppers and onion, frozen corn, the condensed soup, 1/2 cup of the sour cream, and 1/2 cup of the milk. Cook and stir over medium heat until well combined and bubbly.

  • When sweet potato is cool enough to handle, peel potato and cut potato into cubes. Fold into pork mixture. Cover and keep warm.

  • In a medium bowl combine pastry flour, cornmeal, sugar, baking powder, chipotle pepper, and remaining 1/4 teaspoon salt. In a small bowl combine remaining 1 tablespoon oil, remaining 1/4 cup sour cream, and remaining 1/4 cup milk. Add to flour mixture and stir just until combined (mixture will be slightly lumpy). Transfer pork mixture to a 2-quart rectangular baking dish, spreading to an even layer. Drop cornmeal mixture into 6 mounds on top of pork mixture.

  • Bake for 15 to 18 minutes or until a toothpick inserted into biscuits comes out clean.


If you cannot find whole wheat pastry flour, you can use regular whole wheat flour. Pastry flour will produce a lighter product than regular whole wheat flour so use it if you can. Substitute whole wheat pastry flour for at least half or up to all of the all-purpose flour in your favorite muffin, quick bread, waffle, cookie, biscuit, and pancake recipes. Experiment and find the ratio you like best.Whole wheat pastry flour provides 5 times more fiber than regular all-purpose flour.This recipe works great made into individual servings. Prepare as directed except divide the pork mixture among six, 10-ounce ramekins or custard cups. Top each serving with one-sixth of the cornmeal mixture and bake as directed.

Nutrition Facts

301 calories; 10 g total fat; 3 g saturated fat; 2 g polyunsaturated fat; 5 g monounsaturated fat; 46 mg cholesterol; 568 mg sodium. 701 mg potassium; 35 g carbohydrates; 3 g fiber; 9 g sugar; 16 g protein; 0 g trans fatty acid; 4446 IU vitamin a; 8 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 18 mcg folate; 0 mcg vitamin b12; 202 mg calcium; 1 mg iron;