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Scalloped Apples, Pork Chops & Sweet Potatoes
2 1/2 cups (1 pound 4 ounce can) of sliced apples, drained
4 cooked peeled small sweet potatoes
1/3 cup of seedless raisins
1/3 cup of firmly packed light brown sugar
a dash of ground nutmeg
3 tablespoons of currant jelly
3 tablespoons of prepared mustard
4 center cut rib pork chops, 3/4 inch thick
salt and pepper
Put half of apple slices at each end of shallow baking dish. Cut
sweet potatoes into thick slices and put in center of dish. Sprinkle
with raisins, then with brown sugar and nutmeg. Trim excess fat from
chops. Place chops over sweet potatoes and apples. Top with jelly mixed
with mustard. Sprinkle with salt and pepper. Bake in preheated moderate
oven (350ºF) for 1 1/2 hours or until the chops are tender. Makes 4
servings |
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