Stuffed Chops And Yams Recipe
Ingredients
1 cup diced apple
1/3 cup chopped celery
1/4 cup raisins
1/2 teaspoon paprika
2 tablespoons butter or margarine
4 thick pork chops (about 1 1/2 pounds)
1 can (10 1/2 ounces) condensed golden mushroom soup
1/2 cup sour cream
1/4 cup water
1 can (1 pound) sweet potatoes, drained
Directions
In saucepan, cook apple, celery, raisins, and 1/4 teaspoon paprika in butter until celery is tender.
Trim excess fat from chops.
Slit each chop from outer edge toward the bone making a pocket; stuff with apple mixture; fasten with skewers or toothpicks.
In skillet, brown chops; pour off fat.
Stir in soup, sour cream, water, and remaining paprika.
Cover; cook over low heat 1 hour 20 minutes or until tender.
Add potatoes; heat 10 minutes more.
Stir now and then.
Trim excess fat from chops.
Slit each chop from outer edge toward the bone making a pocket; stuff with apple mixture; fasten with skewers or toothpicks.
In skillet, brown chops; pour off fat.
Stir in soup, sour cream, water, and remaining paprika.
Cover; cook over low heat 1 hour 20 minutes or until tender.
Add potatoes; heat 10 minutes more.
Stir now and then.
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