Pork Chops And Sweet Potatoes

The gospel being what it is and always will be, “the message of reconciliation” (2 Corinthians 5:19), our churches should be the most reconciling, peaceable, relaxed, happy places in town. We are so open to enemies, so meek in the face of insults and injuries, so forgiving toward the undeserving — if we do make people angry, let this be the reason. We refuse to join in their selfish battles. We’re following a higher call. We are the peacemakers, the true sons of God (Matthew 5:9).

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Meats		Meats	2	Servings

INGREDIENTS

3		Sweet potatoes
1/2	t	Salt
1/4	c	Flour
2	T	Butter
1/2	c	Orange juice
1		Lemon rind
1	t	Paprika
4		Pork chops
1	t	Pepper
2	T	Shortening
1/2	c	Currant jelly
1	T	Lemon juice
1	t	Dry mustard
1/2	t	Ginger, ground

INSTRUCTIONS

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  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

A Message from our Provider:

“Many people give thanks to God when He gives. Job gave thanks when He took.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 593 Calories From Fat: 280 Total Fat: 31.4g Cholesterol: 160.5mg Sodium: 707.7mg Potassium: 957.1mg Carbohydrates: 32.7g Fiber: 15.8g Sugar: 6.3g Protein: 44.4g