Title: Sweet-sour pork chops & sweet potatoes
 Categories: Meats, Pork
      Yield: 6 Servings
 
      1 tb Salad Oil
      2 lb Pork Chops
      3 tb Brown Sugar
      2 tb Cider Vinegar
      2 ts Salt
    1/2 ts Cinnamon
      1 cn Sweet Potatoes (17-18 ounces
      2 ts Cornstarch
 
  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