BRAISED PORK CHOPS WITH SWEET POTATOES (for four)

4 sweet potatoes

6 pork chops, cut 1-½ inches thick

2 tablespoons flour

salt

freshly ground black pepper

3 tablespoons shortening

½ cup chicken stock

½ cup orange juice

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1.  Parboil the sweet potatoes for 20 minutes in boiling water.  Peel, cut into ½ inch thick slices and set aside.

2.  Lightly dust the chops with flour, shaking off the excess.  Sprinkle with salt and pepper.  Melt the shortening in the skillet and brown the chops over medium-high heat on each side. 

3. Preheat oven to 350*.  Layer half of sweet potatoes in the bottom of a casserole, add the pork chops and top with the remaining sweet potatoes.  Heat ½ cup chicken stock and ½ cup orange juice in the skillet used to cook the chops, season with salt and pepper, and boil 3 minutes.  Pour the mixture over the chops, cover and bake for 45 minutes. 

adapted from Marion Cunningham, The Fannie Farmer Cookbook