Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Salad Oil 2 ts Salt
2 lb Pork Chops 1/2 ts Cinnamon
3 tb Brown Sugar 1 cn Sweet Potatoes (17-18 ounces
2 tb Cider Vinegar 2 ts 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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