Pork-Pot-Orange

5-6 Pork Chops 1 inch thick
3 Oranges – Zested (keep zest and it set aside), cut into 1/4 inch slices
2 Large white or yellow onions, cut into 1/4 inch slices
2 Large sweet potatoes/yams or 3 large white potatoes, cut into 1/4 inch slices
2 1/2 C Orange Juice (if using frozen concentrated juice. make it strong)
1/3 C Lemon Juice
1 C packed Brown Sugar
Salt
Pepper

Generously salt and pepper Pork Chops (the more pepper the better- does something
yummy with the onions and oranges)
Heat large skillet on medium high heat with 3 T oil or fat from one chop.
Brown chop on both sides, drain fat from skillet.
Mix orange zest, orange juice, lemon juice, brown sugar, set aside
In the large skillet, top each browned pork chop with an onion slice and pour above
mixture on top. Reduce heat to medium low and simmer covered for 30 minutes.
Remove from heat. Gently lift or remove chops and place potatoes on bottom of skillet.
Adjust or replace chops and top with an orange slice. Return to medium low heat and
simmer covered 45 additional minutes. Chops should be tender, onions caramalized, and
oranges juices. Serve family style out of the skillet or arrange on a platter keeping
the sweet gravy sauce. (If sauce is thin, mix T corn starch with 2 T water into a slurry,
add to gravy and gently boil until thickened.) Great left over lunch, if there is any left.

Serve with your favorite green garden salad
Dessert suggestion: Apple Crumb (see desserts)