spicy peachy pork chop's and yam' supper

How To Make spicy peachy pork chop's and yam' supper

• 1

  Drain spiced apples, reserving 1/2 cup liquid seaside. Drain peaches, reserving 2/3 cup syrup set aside.
• 2

  Trim a piece of fat from edge of 1 pork chop. Place large skillet over medium high heat. Rub fat over bottom of skillet to grease well. Discard fat.
• 3

  Add chop's cook for about 10 minutes or until well browned on both sides. Add water, reserved liquids, lemon juice, salt, nutmeg, allspice, and bouillon cube to skillet.
• 4

  Bring to a boil stirring to dissolve bouillon cube. Reduce heat to low cover and simmer for about 35 minutes or until chop's are tender.
• 5

  Remove chop's to a large serving platter, keep warm.
• 6

  Add yams, spiced apples, and peaches to skillet heat through. Arrange yams and fruit around pork chop's, keep warm.
• 7

  Combine 2 tablespoons hot liquid from skillet and cornstarch in small dish, stir until smooth. Return to skillet.
• 8

  Cook over medium high heat for about 2 minutes or until thickened, stirring constantly. Serve as sauce with pork chop's yams and fruit.
• 9

  One 1 pound can drained yams may be used it desired.
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