Pork Chop Skillet

For this Sunday afternoon of football, how about my grandmother’s pork chop skillet. Crazy easy, one pan cooking so you can still watch the game!

4 servings

• 4 pork chops, trimmed
• 2 Tbsp honey
• 1 tsp Kitchen Bouquet(optional)
• 4 medium-sized yams or sweet potatoes
• 2 medium sized tart apples
• 1/2 cup apple juice or cider
• 1 1/2 tsp salt
• 1/8 tsp pepper
• 1/8 tsp cinnamon
• 1/8 tsp nutmeg

Combine honey and Kitchen Bouquet in a large skillet; place over low heat. Turn chops to coat meat on all sides. Increase heat to medium; brown chops. Remove chops. Add a little apple juice to skillet, stirring to loosen bits. Add pared(peeled) yams, cut into 1/4-inch rounds, add pared and quartered apples cut into thick slices to skillet; top with chops. Pour remaining apple juice and seasoning over chops. Bring to a boil, cover and cook over low to medium heat until tender, about 45 minutes. Baste occasionally. If necessary, add more apple juice.