Ingredients

1 Tbsp. salad oil
2 pounds pork chops
1/2 tsp. cinnamon
3 Tbsp. brown sugar
1 can sweet potatoes (17-18 ounces)
2 Tbsp. cider vinegar
2 tsp. cornstarch

Cooking Instructions

About one hour before serving: In 12 inch skillet over medium-high heat, in hot oil, cook pork chops until browned on both sides, Stir in sugar, vinegar, salt and cinnamon and 1 C. 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 C., blend cornstarch with 1 Tbls. 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.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)