6 pork chops (1/2" thick)
1 tsp. salt
Onion slices
1 (6 oz.) can frozen orange juice concentrate, thawed
1/4 c. brown sugar, packed
1/2 tsp. allspice
3 tbsp. lemon juice
3/4 c. water
1 (23 oz.) can vacuum pack sweet potatoes, drained
6 thin orange slices

Trim fat from pork chops. Grease large skillet with fat. Cook chops in skillet over medium heat until brown on both sides. Drain off fat. Sprinkle chops with salt. Top each chop with onion slice. Stir together in a bowl the can of orange juice, brown sugar, allspice, lemon juice and water. Pour orange juice mixture into skillet. Heat to boiling. Lower heat; cover and simmer 25 minutes. Arrange on pork chops vacuum pack sweet potatoes and orange slices. Cover; cook 15 minutes longer or until potatoes are heated through. 4 to 6 servings.