6 pork chops (about 1 1/2 lbs.)
1 can cream chicken soup
1/4 c. water
1 c. diagonally sliced celery
1/8 tsp. allspice
1/8 tsp. nutmeg
1 (16 oz.) can yams or sweet potatoes, drained
2 tbsp. coarsely chopped cashews (optional)

Brown chops in skillet, using shortening if necessary; drain off fat. Stir in soup, water, celery, and seasonings. Cover and simmer 30 minutes or until tender. Add potatoes and nuts; heat, stirring occasionally.