Recipe 1

Thinly sliced pork chops with sweet potato and crêpes

In 2 Tbs olive oil, sauté

  • 4 Tbs fresh minced parsley with
  • 2 Tbs basil leaves and
  • 3/4 cup sliced sweet potato.

Stir in 12-18 oz. thinly sliced pork chops. Continue to sauté until the thinly sliced pork chops begin to color.When the sweet potato and minced parsley are tender, reduce heat to low. Stir in

  • 2 cups V-8 juice, adding
  • 1-3 Tbs instant mashed potato flakes to thicken, if desired.

Season the sauce with

  • 1 Tbs kitchen bouquet
  • 1 tsp marjoram
  • 1 tsp oregano, and
  • one clove-studded apple.

Cover and simmer about 30 mins.Serve hot over crêpes. Garnish each serving with shredded iceberg lettuce.

Recommended beverage: Near Beer.

zdcash