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.
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|Serving Size: 1 Serving (251g)|
|Recipe Makes: 6|
|Calories from Fat: 66 (20%)|
|Amt Per Serving||% DV|
|Total Fat 7.4g||10 %|
|Saturated Fat 2.3g||12 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 72.6mg||22 %|
|Sodium 389.2mg||13 %|
|Potassium 1021.4mg||27 %|
|Total Carbohydrate 32.5g||10 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 30.3g|
|Protein 33.9g||48 %|
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Calories per serving: 326
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