4 med. sweet potatoes
4 center cut pork chops (1/2 inch thickness)
Salt and pepper to taste
Flour
2 tbsp. melted butter
1/2 c. currant jelly
1/2 c. orange juice
1 tbsp. lemon juice
Grated rind of 1 lemon
1 tsp. dry mustard
1 tsp. paprika
1/2 tsp. ground ginger

Preheat oven to 350 degrees. Dredge chops in flour, salt and pepper and brown on both sides. Heat remaining ingredients in a small saucepan, stirring to blend. Arrange sweet potatoes and chops in a shallow casserole and cover with 3/4 of the sauce. Bake 40 minutes, basting occasionally with remaining sauce.