Pork Chops (or Possum) with Sweet Potatoes Ripley's Special


4 pork chops (about 1 lb)
1 TBSP cooking oil
1/4 cup brown sugar
3 TBSP butter
1 15 oz can sweet potatoes, undrained


In a heavy skillet with a lid, heat the oil and brown the pork chops on both sides. Sprinkle the brown sugar and butter, cut into small pieces, over the chops. Add the sweet potatoes with their liquid and bring to a full boil. Reduce heat to a simmer, cover and allow to cook about 5 to 7 minutes. Remove the lid and increase heat to reduce the liquid until a thick syrup forms. Place pork chop on a plate with sweet potatoes and spoon the syrup over to serve.

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