Sweet-Sour Pork Chops & Sweet Potatoes
A delicious and hearty one skillet meal.
Yield
6 servingsPrep
10 minCook
50 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 2 | pounds |
pork chops
|
|
| 3 | tablespoons |
brown sugar
|
|
| 2 | tablespoons |
apple cider vinegar
|
|
| 2 | teaspoons |
salt
|
|
| ½ | teaspoon |
cinnamon
|
|
| 18 | ounces |
sweet potatoes, or yams
canned |
|
| 2 | teaspoons |
cornstarch
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 907.2 | g |
pork chops
|
|
| 45 | ml |
brown sugar
|
|
| 3E+1 | ml |
apple cider vinegar
|
|
| 1E+1 | ml |
salt
|
|
| 2.5 | ml |
cinnamon
|
|
| 520.2 | ml/g |
sweet potatoes, or yams
canned |
|
| 1E+1 | ml |
cornstarch
|
|
Directions
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 if desired.
