Sweet-sour pork chops & sweet potatoes
6 servings
Ingredients
| Quantity | 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 |
Directions
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