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.
 
 
For the mountains may depart and the hills be removed, but my steadfast love shall not depart from you, and my covenant of peace shall not be removed,? says the Lord, who has compassion on you.(Isaiah 54:10)