In a nonstick skillet, brown the pork chops over medium heat on both sides. Drain off excess oil. Add the applesauce, water, onion, Worcestershire sauce, garlic powder, salt and pepper to the skillet. Stir, cover, and simmer for about 30-35 minutes. Remove pork chops and keep warm.

In a small glass or bowl, combine the cornstarch and water and stir until smooth. Stir into the skillet, bring to a boil, and cook on low heat for an additional 2 minutes. Return the pork chops to the skillet and heat through. Serve immediately.

- SIDE DISH -

BAKED SWEET POTATOES WITH BUTTER AND BROWN SUGAR

fresh sweet potatoes or yams (enough for your family)
butter
brown sugar*

Preheat oven to 350 degrees.

Wash the sweet potatoes, and stick with the tines of a fork several times. Place on a baking sheet, and place in oven. Bake for 1 hour.

Set the oven to broil.

Cut a cross on the top of each sweet potato, and pinch the sides to push the potato insides to the surface (careful- it will be real hot!). Place a tablespoon of butter and a teaspoon of brown sugar on the top of each potato. Return to oven, and broil for several minutes, or until the brown sugar is caramelized, but not burned. Serve immediately.

*Sometimes we use a marshmallow instead of the brown sugar. Both are good! Even the kids will eat these despite the orange color because of the sweet topping!

GREEN BEANS WITH ALMONDS

1 lb. bag whole green beans, thawed
1 Tbsp. butter
2 Tbsp. olive oil
2-3 cloves garlic, minced
1/4 cup sliced almonds
1 tsp. lemon juice
1/4 tsp. salt
1/8 tsp. pepper

Melt butter and olive oil in a skillet; add garlic and almonds. Cook, stirring constantly, until almonds begin to brown. Add thawed beans, lemon juice, salt and pepper; continue stirring for about 3-4 minutes.