Ingredients
6 pork chops, 1/2-inch thick
2 tbsp. oil (optional)
1 medium onion, finely chopped
1/4 cup packed brown sugar
1/4 tsp. salt
dash of pepper
2 chicken bouillon cubes
2 cups water
3 tbsp. soy sauce
6 medium sweet potatoes, peeled and quartered
2 tbsp. flour
1/4 cup chopped peanuts

Directions
Trim excess fat from the chops and render the fat in a Dutch oven or a large kettle over low heat. Cut the chops in half and brown a few at a time in the rendered fat or the oil, removing them as they brown.

Saute the onion in drippings until tender. Add the chops, sugar, salt, pepper, bouillon cubes, water and soy sauce. Bring to a boil. Cover, then simmer until the chops are almost tender, about 1 hour.

Add the potatoes and bring to a boil. Cover, then simmer until the chops and potatoes are tender, about 30 minutes, stirring gently occasionally. Remove the chops and potatoes to a heated serving dish and keep warm.

Blend the flour with 2 tablespoons of pan juices and stir into the remaining juices. Cook and stir over medium heat just until the sauce thickens. Pour the sauce over the chops and potatoes. Sprinkle with peanuts. Makes 6 servings.