"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Orange Pork Chop Skillet Recipe

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This recipe for Orange Pork Chop Skillet, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lucille Smith Mathues (1918 - 2000)
Added: Thursday, September 15, 2005

Category:
Category:

Ingredients:  
Ingredients:  
6 loin pork chops, at least 1/2" thick
1 tsp. salt
1 medium onion cut into 6 slices
1 6-oz. can frozen orange juice, thawed
1/4 C. brown sugar
1/2 tsp. ground allspice
3 T. lemon juice
3/4 C. water
1#14oz. can sweet potatoes, drained
3 thin orange slices, halved

Directions:
Directions:
Trim fat from chops and heat in large, heavy skillet to render. Brown chops in fat, drain fat and discard. Sprinkle chops with salt.
Top each chop with onion slice.
Combine next 5 ingredients and pour over chops, heat to boiling, cover and simmer 25 minutes.
Arrange sweet potatoes around chops. Place orange slices on top. Cover and simmer 15 minutes longer or until potatoes are heated through.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour or less.
Personal Notes:
Personal Notes:
Just add a green vegetable and green salad for a great meal.

 

 

 

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