SWEET SOUR PORK CHOPS

4 boneless pork chops

2 Granny Smith Apples

2 onions

2 medium sized yams

1/4 cup brown sugar

1/4 cup water

1/4 cup raisins

Remove all fat from pork chops; brown slightly in skillet. Place thick slices of cored apples (with skin) on top of pork chops. Then place thick slices of onion on apple. Peel yams and place thick slices on top of onions. Top with raisins, brown sugar, and water. Cook one hour, low heat, in covered skillet.

PORK CHOP CASSEROLE

3/4 cup flour

1/2 tea. pepper

6 pork chops, 3/4 to 1" thick

2 tab. cooking oil

1 can (10 3/4 oz.) low sodium condensed cream of mushroom soup

2/3 cup chicken broth

1/2 tea. ground ginger

1/4 tea. dried rosemary, crushed

1 cup sour cream, divided

1 can (2.8 oz.) french-fried onions, divided

In pie plate combine flour and pepper; dredge pork chops. Heat oil in a large skillet; cook pork chops for 4 to 5 min. per side or until browned. Place in a single layer in an ungreased 13X9X2" baking dish. Combine soup, broth, ginger, rosemary and 1/2 cup sour cream; pour over chops. Sprinkle with half of the onions. Cover and bake at 350' for 45 to 50 min. Stir remaining sour cream into sauce. Top with remaining onions. Return to oven, uncovered for 10 min.