Pork Pot Orange
|Pork chops||6 (1 Inch Thick)|
|Brown sugar||1⁄3 Cup (5.33 tbs) (Packed)|
|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 0.5-inch slices|
|Water||1⁄4 Cup (4 tbs)|
Trim excess fat from chops; lightly grease large skillet with fat from one chop.
Brown chops slowly on one side; turn and sprinkle with 3/4 teaspoon salt and 1/8 teaspoon pepper.
Brown other side of chops; turn and sprinkle with 3/4 teaspoon salt and 1/8 teaspoon pepper.
Drain fat from skillet.
Top each chop with an onion slice.
Mix sugar, 1/2 cup water, the orange peel and juice, lemon juice and 1/2 teaspoon salt; pour over chops.
Cover; simmer 30 minutes.
Lift chops; add sweet potato slices to sauce.
Replace chops; top each onion slice with orange slice.
Cover; simmer 45 minutes or until potatoes are tender.
Remove chops and potatoes.
Blend cornstarch and 1/4 cup water; stir into sauce in skillet.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute.
Pour over chops and sweet potatoes.