Pork Pot Orange
|Pork chops||6 (1 Inch Thick)|
|Salt||1 1⁄2 Teaspoon|
|Onion||1 , cut into 6 slices|
|Packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Grated orange peel||1 Teaspoon|
|Orange juice||1⁄3 Cup (5.33 tbs)|
|Lemon juice||2 Tablespoon|
|Sweet potatoes/Yams||2 Pound, pared and cut into 1/2 inch slices|
|Thin orange slices||6|
|Corn starch||1 Tablespoon|
|Cold water||1⁄4 Cup (4 tbs)|
Trim excess fat from chops; lightly grease heavy skillet with fat from one chop.
Brown chops slowly on one side; turn and sprinkle with 3/4 tsp salt and 1/8 tsp pepper.
Brown other side of chops; turn and sprinkle the meat with 3/4 tsp salt and 1/8 tsp pepper.
Drain off any excess fat.
Top each chop with an onion slice.
Mix brown sugar, 1/2 cup water, the orange peel, orange juice, lemon juice, and 1/2 tsp salt.
Pour over chops.
Cover and simmer 30 min.
Lift chops and arrange sweet potato slices in sauce.
Replace chops; top each onion slice with an orange slice.
Cover; simmer 45 min., or until potatoes are tender and chops are done no pink in center.
Remove chops and sweet potatoes to a heated platter; keep warm.
Blend cornstarch and 1/4 cup water; stir into sauce in skillet.
Cook, stirring constantly, until mixture thickens and boils.
Boil and stir 1 min.
Pour over chops and sweet potatoes on platter.