| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cyberealm, Meats | 6 | Servings | |
INGREDIENTS
| 1 | T | Salad Oil |
| 2 | lb | Pork Chops |
| 3 | T | Brown Sugar |
| 2 | T | Cider Vinegar |
| 2 | t | Salt |
| 1/2 | t | Cinnamon |
| 1 | Sweet Potatoes, 17-18 ounces | |
| 2 | t | Cornstarch |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber3.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 244
Calories From Fat: 67
Total Fat: 7.5g
Cholesterol: 99.8mg
Sodium: 851.5mg
Potassium: 599mg
Carbohydrates: 7.8g
Fiber: <1g
Sugar: 6.7g
Protein: 33.9g