Ingredients:
1 tablespoon vegetable oil |
4 chops pork chops -- (3/4 inch thick) |
2 medium sweet potatoes -- fresh, large |
2 medium Onions -- large, sliced 1/4 inch |
1 1/2 cups orange juice -- fresh squeezed |
5 whole cloves |
1/2 teaspoon salt |
1/8 teaspoon Tabasco sauce |
2 medium pears -- peeled, cored, wedged |
1 tablespoon cornstarch |
1 tablespoon white wine vinegar |
2 tablespoons parsley -- chopped, fresh |
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Preparation / Directions:
1. Heat oil in large skillet; brown chops on both sides.
2. Arrange potato and onion slices around chops.
3. Combine orange juice, cloves, salt and Tabasco; pour over vegetables.
4. Cover and simmer 30 minutes, or until chops are tender.
5. Add pears; cover and cook 10 minutes longer.
6. With slotted spoon, remove meat, vegetables and pears to serving platter.
7. Remove and discard cloves.
8. Combine cornstarch and vinegar; stir into liquid in skillet.
9. Cook until mixture boils and is slightly thickened.
10. Pour over meat and vegetables; sprinkle with parsley.
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