4 thick pork chops, about 2 pounds
Salt and pepper
3/4 cup all purpose flour
2 tablespoons cooking oil
4 precooked sweet potatoes, about 1 1/2 pounds, cut into cubes
Southern Sauce:
2 tablespoons butter or margarine
1/2 cup red currant jelly
1/2 cup orange juice
1 tablespoon lemon juice
2 teaspoons grated lemon rind
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon grated fresh ginger or 1/2 teaspoon ground dry ginger
Generous amounts of chopped parsley
Chopped fresh marjoram, if available

Preparation Instructions:

1. Sprinkle the pork chops with salt and pepper. Dredge in the flour.

2. Heat oil in a heavy skillet. Add the chops. Brown over medium heat on both sides.

3. Arrange the browned pork chops and sweet potatoes in a shallow ovenproof baking dish.

4. For sauce, in a 2 quart sacuepan, melt the butter. Add the jelly, orange juice, lemon juice, lemon rind, mustard, paprika, and ginger. Simmer for 3 minutes. Pour 3/4 of the sauce over the chops and potatoes.

5. Bake at 350 degrees for about 40 minutes or until pork chops are no longer pink near the bone. Baste during baking with the remaining sauce.

6. Before serving, sprinkle generously with chopped fresh parsley and marjoram.

Per serving: 665 calories; 23.9 g protein; 67.6 g carbohydrates; 33.5 g fat; 183 mg sodium.