About one hour before serving: In 12 inch skillet over medium-high heat, in
hot oil, cook porkchops until browned on both sides, Stir in
sugar,vinegar,salt and cinnamon and 1 cup water. Reduce heat to low; cover
and cook 40 minutes or until pork chops are fork tender. Add sweet
potatoes; cover and cook 5 minutes longer. Meanwhile. in cup, blend
cornstarch with 1 tablespoon water until smooth. Take out pork chops and
keep warm. Increase heat to medium; gradually stir in cornstarch mix into
skillet liquid and cook, stirring constantly ,until mixture is thick. Serve
at once with a green salad. Out of Womens Circle Magazine 1950 typed by
Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120
