Prep 15 mins
Cook 1 hr
From a newspaper clipping (Chicago Tribune 1972) found in my Great Aunt's recipe collection.
- 3 (16 ounce) cans yams
- 1 (6 ounce) can frozen orange juice concentrate, thawed
- 1 tablespoon lemon juice
- 3 tablespoons dark brown sugar
- 1 teaspoon ground ginger
- 1 dash ground cloves
- 3⁄4 teaspoon salt
- 6 pork chops, trimmed of fat,1 inch thick
- 1 tablespoon oil or 1 tablespoon canola oil
- 1 orange, thinly sliced,garnish (optional)
- 6 sprigs fresh parsley, garnish (optional)
- Drain yams, saving canning liquid; set aside yams for now.
- Measure out about 2 cups liquid (add water if necessary) and add orange juice, sugar, lemon juice, and seasonings.
- Brown chops well on each side in oil in a heavy skillet; drain off fat- don't overcook, just brown them.
- Pour syrup mixture over chops, cover, and simmer on low heat for 45 minutes,turning chops over occasionally and adding a touch of water if needed, and adding the yams during the last 15 minutes of cooking time, spooning the sauce over the yams and chops to coat.
- Serve chops with yams and sauce ladled on top of each serving, garnished with a parsley and orange slices.
This is super good. The orange flavor with the yams & pork is so good. I cooked the chops and yams uncovered for the last 20 minutes allowing the syrup to brown and coat both the chops and the yams - I kept rotating the yams. I used brown sugar substtute and cut back a bit This is an "Impress the Folks" recipe Thanks HF PS excuse the slice of lemon in the picture I didn't have an orange and I thought it looked nice. -- posted Sep 16, 2004