6 pork chops
2 med. oranges
1/8 tsp. salt
Dash of ground nutmeg
1 tbsp. cornstarch
2 (18 oz.) cans sweet potatoes
1/2 c. packed brown sugar
Dash of ground cinnamon
2 tbsp. cold water

Trim excess fat from chops. Place chops in a 13"x9"x2" baking dish. Cook on stove covered for 11 1/2 minutes on high, giving dish 1/2 turn once. Drain off pan juice and re-arrange chops. Half the potatoes and pour over chops. Thinly slice one orange and place over the potatoes. Squeeze the other orange and add water to make 1/2 cup.

Combine juice mixture; brown sugar, salt and spices, pour on top of potatoes. Cook, covered on high for 11 1/2 minutes, until chops are tender giving the dish 1/2 turn once. Transfer meat, potatoes and oranges to serving platter. Keep warm. Combine water and cornstarch. Stir into pan juices. Cook, uncovered on high for 1 1/2 minutes or until thick and bubbly, stirring every 30 seconds. Pour over meat and potatoes. Makes 6 servings.