Sweet-sour pork chops & sweet potatoes

Yield: 6 servings

Measure Ingredient
1 tablespoon Salad Oil
2 pounds Pork Chops
3 tablespoons Brown Sugar
2 tablespoons Cider Vinegar
2 teaspoons Salt
½ teaspoon Cinnamon
1 can Sweet Potatoes (17-18 ounces
2 teaspoons Cornstarch

About one hour before serving: In 12 inch skillet over medium-high heat, in hot oil, cook porkchops until browned on both sides, Stir in sugar,vinegar,salt and cinnamon and 1 cup water. Reduce heat to low; cover and cook 40 minutes or until pork chops are fork tender. Add sweet potatoes; cover and cook 5 minutes longer. Meanwhile. in cup, blend cornstarch with 1 tablespoon water until smooth. Take out pork chops and keep warm. Increase heat to medium; gradually stir in cornstarch mix into skillet liquid and cook, stirring constantly ,until mixture is thick. Serve at once with a green salad. Out of Womens Circle Magazine 1950 typed by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120

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