3-4 med. sweet potatoes
4 center-cut pork chops
Salt and pepper to taste
Flour (all-purpose) for dredging
2 tbsp. shortening
2 tbsp. butter, melted
1/2 c. currant jelly
1/2 c. orange juice
1 tbsp. lemon juice
Rind of 1 lemon, grated
1 tsp. dry mustard
1 tsp. paprika
1/2 tsp. ground ginger

Preheat oven to 350 degrees. Boil and slice the sweet potatoes. Salt and pepper the chops; dredge in flour, and brown on both sides in the shortening.

Melt the butter in small saucepan. Stir in the jelly, juices, and lemon rind. Add the rest of the ingredients, stirring to blend.

Arrange the sweet potatoes and chops in a shallow casserole and cover with 3/4 cup of sauce.

Bake, uncovered, at 350 degrees for 30-40 minutes, basting occasionally with the remaining sauce. Serves 4.