 |
|
|
|
|
|
|
| PORK AND SWEET POTATOES | ||||||
| Yields 6 | ||||||
| 6 pork loin chops (5 oz. each) 1 tbsp. vegetable oil 1 cup orange juice 1 tbsp. brown sugar 1/4 tsp. ground mace 1/4 to 1/2 tsp. ground ginger 1/4 tsp. salt, optional 1/8 tsp. pepper 2 large sweet potatoes (1 1/4 lbs.) 2 tbsp. butter or margarine, melted 2 tsp. cornstarch 1 tbsp. water |
||||||
| In skillet over medium heat, brown pork chops in oil. Place in a 13 x 9 x 2 inch baking pan. In a saucepan, combine orange juice, brown sugar, mace, ginger, salt if desired and pepper; bring to a boil. Pour over pork chops. Cover and bake at 350 for 30 minutes. Peel potatoes; cut into 1/3 inch slices. Brush with butter. Turn chops. Cover with potatoes; baste with pan juices. Cover and bake 40 minutes longer or until potatoes are tender. Remove chops and potatoes to a serving platter; cover and keep warm. Dissolve cornstarch in water; stir into pan juices. Bring to a boil; boil for 2 minutes, stirring constantly. Pour over pork chops and potatoes. | ||||||