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Pork Pot Orange

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Ingredients
  Pork chops 6 (1 Inch Thick)
  Pepper 1⁄4 Teaspoon
  Onion slice 6
  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
  Salt 1⁄2 Teaspoon
  Sweet potatoes/Yams 2 Pound, pared and cut into 0.5-inch slices
  Orange slices 6
  Cornstarch 1 Tablespoon
  Water 1⁄4 Cup (4 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Stir Fried
Ingredient: 
Pork
Servings: 
6

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