New orleans pork-sweet potato-fruit casserole
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| 4 | Pork chops(3/4\" thick) | |
| 2 | Sweet potatoes,fresh,large | |
| 2 | Onions,large,sliced 1/4\" thk | |
| 1½ | cup | Orange juice,fresh squeezed |
| 5 | Whole cloves | |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Tabasco sauce |
| 2 | Pears,peeled,cored,wedged | |
| 1 | tablespoon | Cornstarch |
| 1 | tablespoon | White wine vinegar |
| 2 | tablespoons | Parsley,chopped,fresh |
Directions
1. Heat oil in large skillet; brown chops on both sides.
2. Arrange potato and onion slices around chops.
3. Combine orange juice, cloves, salt and Tabasco; pour over vegetables.
4. Cover and simmer 30 minutes, or until chops are tender.
5. Add pears; cover and cook 10 minutes longer.
6. With slotted spooon, remove meat, vegetables and pears to serving platter.
7. Remove and discard cloves.
8. Combine cornstarch and vinegar; stir into liquid in skillet.
9. Cook until mixture boils and is slightly thickened.
10. Pour over meat and vegetables; sprinkle with parlsey.
From: Michael Orchekowski Date: 09-17-94