About one hour before serving: In 12 inch skillet over medium-high heat, in hot oil, cook porkchops until browned on both sides, Stir in sugar,vinegar,salt and cinnamon and 1 cup water. Reduce heat to low; cover and cook 40 minutes or until pork chops are fork tender.

Add sweet potatoes; cover and cook 5 minutes longer. Meanwhile, in cup, blend cornstarch with 1 tablespoon water until smooth. Take out pork chops and keep warm. Increase heat to medium; gradually stir in cornstarch mix into skillet liquid and cook, stirring constantly ,until mixture is thick. Serve at once with a green salad.