Pork Chops And Sweet Potatoes
| 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
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Nutrition (calculated from recipe ingredients)
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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