Pork Chops with Sweet Potato Casserole

1 Tbsp. butter or margarine
4 smoked pork loin chops, each
cut about 3/4-inch thick
(about 2 lb.)
1/3 c. dark corn syrup
2 Tbsp. catsup
1 tsp. prepared mustard
1 tsp. lemon juice
1 (17 oz.) can vacuum packed
sweet potatoes, drained

About 45 minutes before serving: In 12-inch skillet over medium high heat, in hot butter or margarine, cook chops until well browned on both sides. Stir in corn syrup, catsup, mustard and lemon juice; turn chops over to coat with mixture; heat to boiling. Reduce heat to low; cover and simmer 15 minutes. Add sweet potatoes and spoon sauce over them. Cover and cook 5 to 10 minutes until sweet potatoes are hot. Serve chops and sweet potatoes with sauce spooned over. Makes 4 servings. frozen.

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