This was an excellent use of both pork chops (in this case, boneless loin chops) and sweet potatoes. I did adapt the recipe slightly, partly based on earlier comments, and the result brought raves from my non-pork-fan husband. First, I dredged the chops in a flour/salt/pepper mixture and browned them in a small amount of margarine in the frying pan. I then layered the onions, potatoes and apples twice, dusting each layer with salt, pepper, brown sugar and cinnamon. I sprinkled the top with nutmeg, and drizzled 1/2 - 1 cup apple cider over all. I then covered the pan and slow-baked it for slightly more than 2 hours at 325 degrees. The result was a fabulous dinner, with tender meat and perfectly done potatoes and apples. We were very happy with the experiment; my husband's final comment was, "Well, this sure is a keeper!"
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This was an excellent use of both pork chops (in this case, boneless loin chops) and sweet...