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Ingredientes
- 3-4 med. sweet potatoes
- 4 center-cut pork chops
- Salt and pepper to taste
- Flour (all-purpose) for dredging
- 2 T shortening
- 2 T butter, melted
- 1/2 c. currant jelly
- 1/2 c. orange juice
- 1 T lemon juice
- Rind of 1 lemon, grated
- 1 teaspoon dry mustard
- 1 teaspoon paprika
- 1/2 teaspoon grnd ginger
Direcciones
- Preheat oven to 350 degrees. Boil and slice the sweet potatoes. Salt and pepper the chops; dredge in flour, and brown on both sides in the shortening.Heat the butter in small saucepan. Stir in the jelly, juices, and lemon rind. Add in the rest of the ingredients, stirring to blend.
- Arrange the sweet potatoes and chops in a shallow casserole and cover with 3/4 cup of sauce.
- Bake, uncovered, at 350 degrees for 30-40 min, basting occasionally with the remaining sauce. Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 162g | |
| Recipe makes 4 servings | |
| Calories 235 | |
| Calories from Fat 38 | 16% |
| Total Fat 4.3g | 5% |
| Saturated Fat 1.76g | 7% |
| Trans Fat 0.71g | |
| Cholesterol 5mg | 2% |
| Sodium 86mg | 4% |
| Potassium 380mg | 11% |
| Total Carbs 49.71g | 13% |
| Dietary Fiber 3.2g | 11% |
| Sugars 27.64g | 18% |
| Protein 1.74g | 3% |
