SPICY PEACHY PORK CHOP'S AND YAM' SUPPER
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- 1 - 18 oz
- jar spiced crab apples
- 1 - 17 oz
- can peaches sliced or halves
- rib or loin pork chop's, cut 1 inch thick
- 1 c
- 2 Tbsp
- lemon juice
- 1 1/2 tsp
- 1/4 tsp
- ground nutmeg
- dash allspice
- chicken bouillon cube
- 6 medium
- yams, cooked peeled and quarted
- 1 tsp
1Drain spiced apples, reserving 1/2 cup liquid seaside. Drain peaches, reserving 2/3 cup syrup set aside.
2Trim a piece of fat from edge of 1 pork chop. Place large skillet over medium high heat. Rub fat over bottom of skillet to grease well. Discard fat.
3Add chop's cook for about 10 minutes or until well browned on both sides. Add water, reserved liquids, lemon juice, salt, nutmeg, allspice, and bouillon cube to skillet.
4Bring to a boil stirring to dissolve bouillon cube. Reduce heat to low cover and simmer for about 35 minutes or until chop's are tender.
5Remove chop's to a large serving platter, keep warm.
6Add yams, spiced apples, and peaches to skillet heat through. Arrange yams and fruit around pork chop's, keep warm.
7Combine 2 tablespoons hot liquid from skillet and cornstarch in small dish, stir until smooth. Return to skillet.
8Cook over medium high heat for about 2 minutes or until thickened, stirring constantly. Serve as sauce with pork chop's yams and fruit.
9One 1 pound can drained yams may be used it desired.