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Homestyle
Continued from Page 14
both sides. Add onions. Cook over low heat for about 3 minutes or until onions begin to soften. Remove chops and onions from skillet and set aside.
Pour off drippings and stir brown sugar, chicken stock and ketchup into skillet. Return chops and onions. Cover and simmer for 45 minutes to 1 hour. While chops are cooking, cook unpeeled sweet potatoes in boiling water until tender. Remove skins and cut in half lengthwise. Add to skillet during last 5 minutes of cooking time, coating them thoroughly with the sauce. Garnish with chopped parsley if desired. Makes 4 servings.
Skillet bread
89.6%