Pork chops and sweet potatoes
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | eaches | Sweet potatoes |
| 4 | eaches | Pork chops |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Pepper |
| ¼ | cup | Flour |
| 2 | tablespoons | Shortening |
| 2 | tablespoons | Butter |
| ½ | cup | Currant jelly |
| ½ | cup | Orange juice |
| 1 | tablespoon | Lemon juice |
| 1 | each | Lemon rind |
| 1 | teaspoon | Dry mustard |
| 1 | teaspoon | Paprika |
| ½ | teaspoon | Ginger, ground |
Directions
Preheat oven to 350. Boil and slice potatoes. Salt and pepper the chops and dredge in flour. Brown in shortening. Melt butter. Stir in jelly, juices, and lemon rind. Add remaining ingredients, stirring to blend. Arrange potatoes and chops in casserole and cover with 6 tablespoons sauce.Bake 30 to 40 minutes, basting occasionally. Source: Williamsburg Cookbook