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Scalloped Apples Pork Chops And Sweet Potatoes

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  Canned sliced apples 20 Ounce, drained (2 1/2 Cups, 1 Can, 1 Pound 4 Ounce)
  Cooked sweet potatoes 4 Small, peeled
  Seedless raisins 1⁄3 Cup (5.33 tbs)
  Firmly packed light brown sugar 1⁄3 Cup (5.33 tbs)
  Ground nutmeg 1 Dash
  Currant jelly 3 Tablespoon
  Prepared mustard 3 Tablespoon
  Center cut rib pork chops 4 (3/4 Inch Thick)

Divide apple slices and put half at each end of shallow baking dish.
Cut sweet potatoes into thick slices and put in center of dish.
Sprinkle with raisins, then with brown sugar and nutmeg.
Mix jelly and mustard, beating until smooth.
Trim excess fat from chops.
Place chops over sweet potatoes and apples.
Top with jelly-mustard mixture.
Sprinkle with salt and pepper.
Bake in preheated moderate oven (350°F.) for I 1/2 hours, or until chops are tender.

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