Pork Chops and Sweet Potatoes

4 chops, cut 3/4 to 1-inch thick
Salt and pepper, to taste
3/4 cup all-purpose flour
2 teaspoons vegetable oil
3-4 cooked sweet potatoes, cut into pieces
1 tablespoon butter or margarine
1/2 cup currant jelly
1/2 cup orange juice
1 tablespoon lemon juice
Rind of one lemon, grated
1 teaspoon dry mustard
1 teaspoon paprika
1/2 teaspoon ground ginger

Combine salt, pepper and flour in a shallow pie pan.

Dredge the chops in flour mixture and brown in hot oil in frying pan. Remove chops to shallow baking dish, add sweet potatoes.

In a saucepan, stir together remaining ingredients and simmer 3 minutes. Pour 3/4 cup sauce over chops and potatoes and bake, uncovered, at 350°F., for 40 to 45 minutes. Baste during cooking time with remaining sauce.

Serves 4

Corning Ware “French White” (1.5 Qt.) Oval Casserole Baking Dish

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