INGREDIENTS

1. 3 (16 ounce)cansyams
2. 1 (6 ounce)canfrozen orange juice concentrate, thawed
3. 1tablespoonlemon juice
4. 3tablespoonsdark brown sugar
5. 1teaspoonground ginger
6. 1dashground cloves
7. 3/4teaspoonsalt
8. 6pork chops, trimmed of fat,1 inch thick
9. 1tablespoonoilor canola oil
10. 1orange, thinly sliced,garnish (optional)
11. 6sprigsfresh parsley, garnish (optional)

DIRECTIONS

1. Drain yams, saving canning liquid; set aside yams for now.
2. Measure out about 2 cups liquid (add water if necessary) and add orange juice, sugar, lemon juice, and seasonings.
3. Brown chops well on each side in oil in a heavy skillet; drain off fat- don’t overcook, just brown them.
4. Pour syrup mixture over chops, cover, and simmer on low heat for 45 minutes,turning chops over occasionally and adding a touch of water if needed, and adding the yams during the last 15 minutes of cooking time, spooning the sauce over the yams and chops to coat.
5. Serve chops with yams and sauce ladled on top of each serving, garnished with a parsley and orange slices.