Categories: Pork/ham 
      Yield: 2 servings 
  
      3 ea Sweet potatoes                    1/2 c  Currant jelly 
      4 ea Pork chops                        1/2 c  Orange juice 
    1/2 ts Salt                                1 tb Lemon juice 
      1 ts Pepper                              1 ea Lemon rind 
    1/4 c  Flour                               1 ts Dry mustard 
      2 tb Shortening                          1 ts Paprika 
      2 tb Butter                            1/2 ts Ginger, ground 
  
   Preheat oven to 350. Boil and slice potatoes. Salt and pepper the 
   chops and dredge in flour. Brown in shortening. Melt butter. Stir in 
   jelly, juices, and lemon rind. Add remaining ingredients, stirring to 
   blend. Arrange potatoes and chops in casserole and cover with 6 
   tablespoons sauce.Bake 30 to 40 minutes, basting occasionally. 
   Source: Williamsburg Cookbook