1 tsp. butter (opt.)
2 lg. pork chops, trimmed
1 tbsp. water
1 tbsp. butter
1/8 tsp. salt
1/4 c. brown sugar
1 lg. cooking apple
2 sweet potatoes, cooked, peeled & sliced (or use canned)

Heat 1 teaspoon butter, or chop trimmings, in medium skillet. Brown chops over medium heat. Cover with lid ajar, cook on low 15 minutes.

In a small saucepan, combine water, 1 tablespoon butter, salt and brown sugar. Stir over medium heat until boiling; set aside. Peel, core and thickly slice apple.

Pour out excess fat from skillet; turn chops; cover with sweet potato and apple slices; dribble sauce evenly over all. Cover, cook over medium low heat about 15 minutes longer until apples are tender. (After about 5 minutes I tilt skillet; spoon sauce over all then lift chops out and place on top so potatoes and apples cook in the sauce.) Serves 2.

To cook sweet potatoes, place unpeeled potatoes in saucepan containing 1" water; bring to boiling; cover, steam over medium low heat until fork tender, about 30 minutes. Refrigerate until needed. Peel and slice just before using.