| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Pork loin chops; (about an inch thick) |
|
|
Salt and pepper |
|
|
Ground ginger |
| 1 |
lg |
Yam; (about 1 1/4 lbs., cut in wedges) |
| 1 |
|
Orange |
| 1 |
|
Piece cinnamon stick; ( 2 inches long ) |
INSTRUCTIONS
Soak top and bottom of 2 quart clay cooker in water 15 minutes and drain.
Trim excess fat from pork; sprinkle both sides with salt and pepper and
ginger. Place pork in cooker. Arrange yam wedges around pork chops. Grate
orange rind; squeeze juice from orange; sprinkle rind and juice over pork
and yam. Insert cinnamon stick near the center.
Place covered cooker in cold oven. Set oven temp. at 450 and bake until
chops and yams are tender, about one hour.
Baste with cooking liquid. Bake uncovered 5 min. until brown. Spoon cooking
liquid into small saucepan. Heat to boiling. Cook, stirring occasionally,
until slightly reduced and syrupy, about 2 minutes. Spoon sauce over yams
and chops and serve.
Posted to KitMailbox Digest by Cairn Rodrigues <cairnann@yahoo.com> on Apr
18, 1998
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