spicy peachy pork chop's and yam' supper

★★★★★ 1
a recipe by
Eddie Jordan
Bristow, OK

This pork chop recipe is not your run of the mill dinner, with mushrooms. It is one that I made to off set your mashed potatoes. When you try it I don't think you will try it just once!

★★★★★ 1
prep time 20 Min
cook time 45 Min
method Stove Top

Ingredients For spicy peachy pork chop's and yam' supper

  • 1 - 18 oz
    jar spiced crab apples
  • 1 - 17 oz
    can peaches sliced or halves
  • 6
    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
  • 1
    chicken bouillon cube
  • 6 md
    yams, cooked peeled and quarted
  • 1 tsp

How To Make spicy peachy pork chop's and yam' supper

  • 1
    Drain spiced apples, reserving 1/2 cup liquid seaside. Drain peaches, reserving 2/3 cup syrup set aside.
  • 2
    Trim 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.
  • 3
    Add 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.
  • 4
    Bring 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.
  • 5
    Remove chop's to a large serving platter, keep warm.
  • 6
    Add yams, spiced apples, and peaches to skillet heat through. Arrange yams and fruit around pork chop's, keep warm.
  • 7
    Combine 2 tablespoons hot liquid from skillet and cornstarch in small dish, stir until smooth. Return to skillet.
  • 8
    Cook over medium high heat for about 2 minutes or until thickened, stirring constantly. Serve as sauce with pork chop's yams and fruit.
  • 9
    One 1 pound can drained yams may be used it desired.