|Prunes||1 Cup (16 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Firmly packed brown sugar||1 Cup (16 tbs)|
|Grated lemon peel||1 Teaspoon|
|Chopped crystallized ginger||1 Tablespoon|
|Yams||6 , cooked, peeled and halved|
|Lemon||1 , sliced|
|Orange||1 , sliced|
|Pork chops||6 , lightly browned|
Simmer prunes in water 5 to 8 minutes.
Drain liquid into saucepan and mix in sugar, lemon peel, ginger, nutmeg and salt.
Simmer, stirring occasionally until syrup is slightly reduced and thickened.
Arrange yams, prunes, lemon and orange slices in a buttered 2-quart casserole.
Pour syrup over yam mixture and arrange pork chops on top.
Bake in a 350° F.oven for 30 to 40 minutes or until chops are tender.
Occasionally spoon syrup over yams and fruit.
This casserole can be prepared in advance, refrigerated and baked at serving time.
Add 15 to 20 minutes to cooking time