Pork Chops & Sweet Potatoes
Yield
2 servingsPrep
50 minCook
40 minReady
90 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
sweet potatoes, or yams
|
|
| 4 | each |
pork chops
|
*
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
black pepper
|
|
| ¼ | cup |
all-purpose flour
|
|
| 2 | tablespoons |
vegetable shortening
|
|
| 2 | tablespoons |
butter
|
|
| ½ | cup |
currant jelly
|
*
|
| ½ | cup |
orange juice
|
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | x |
lemon zest
|
*
|
| 1 | teaspoon |
dry mustard
|
|
| 1 | teaspoon |
paprika
|
|
| ½ | teaspoon |
ginger
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
sweet potatoes, or yams
|
|
| 4 | each |
pork chops
|
*
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
black pepper
|
|
| 59 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
vegetable shortening
|
|
| 3E+1 | ml |
butter
|
|
| 118 | ml |
currant jelly
|
*
|
| 118 | ml |
orange juice
|
|
| 15 | ml |
lemon juice
|
|
| 1 | x |
lemon zest
|
*
|
| 5 | ml |
dry mustard
|
|
| 5 | ml |
paprika
|
|
| 2.5 | ml |
ginger
ground |
|
Directions
Preheat oven to 350℉ (180℃).
Boil and slice potatoes. Salt and pepper the chops and dredge in flour.
Brown in shortening.
Melt butter. Stir in jelly, juices, and lemon rind.
Add remaining ingredients, stirring to blend.
Arrange potatoes and chops in casserole and cover with 6 tablespoons sauce.
Bake 30 to 40 minutes, basting occasionally.
