Harvest Pork Platter Recipe
Ingredients
| 6 lean pork chops, cut 1-inch thick | ||
| 2 medium-size sweet potatoes, pared and sliced thin | ||
| 2 envelopes or teaspoons instant chicken broth | ||
| Hot water | 1/2 Cup (16 tbs) | |
| Prepared mustard | 1 Tablespoon | |
| 2 medium-size seedless oranges, peeled and sectioned | ||
Directions
1. Trim all fat from chops. Brown, without adding any fat, in a large skillet; place potato slices on top.
2. Dissolve instant chicken broth in hot water in a cup; pour over chops; cover. Simmer, basting, for about 45 minutes, or until chops are tender.
3. Remove chops and potatoes to a heated serving platter; keep warm.
4. Pour liquid in pan into a cup; let stand a minute until fat rises to top, then skim off; return liquid to pan. Stir in mustard and orange sections; bring to boiling. Spoon over chops and potatoes.
2. Dissolve instant chicken broth in hot water in a cup; pour over chops; cover. Simmer, basting, for about 45 minutes, or until chops are tender.
3. Remove chops and potatoes to a heated serving platter; keep warm.
4. Pour liquid in pan into a cup; let stand a minute until fat rises to top, then skim off; return liquid to pan. Stir in mustard and orange sections; bring to boiling. Spoon over chops and potatoes.
Chef
