Ingredients

• 4 3/4-inch-thick boneless pork chops
• 1 1/2 tablespoons vegetable oil
• 1 8-ounce red-skinned sweet potato (yam), peeled, thinly sliced
• 1 onion, thinly sliced
• 1 large unpeeled apple, halved, cored, thickly sliced
• 1/4 teaspoon ground cinnamon
• 1/3 cup canned low-salt chicken broth

Instructions

1. Sprinkle pork with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add pork; sauté until brown, about 3 minutes per side. Transfer pork to plate. Add potato and onion to skillet. Reduce heat to medium; sauté until onion is golden, about 7 minutes. Mix in apple and cinnamon; season with salt and pepper. Nestle pork among vegetables. Pour in broth; bring to boil. Cover, reduce heat and simmer until pork and vegetables are tender, about 10 minutes.