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1
In a mixing bowl or on a flat plate, combine the flour, salt, pepper, and ginger.
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2
Dredge pork chops in the mixture and set them aside.
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3
In a 5-quart Dutch oven, heat the oil and brown the pork chops on both sides.
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4
Add the apples to the pan and cook for 2-3 minutes, until the apples begin to soften.
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5
Add the cider and broth, stirring to loosen any browned bits that may be stuck to the bottom of the pan.
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6
Decrease the heat and simmer partially covered for 45 minutes until the pork chops are tender.
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7
Make the Sweet Potato Crust (see below).
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8
At the end of the cooking time, remove the pork chops and apples from the sauce with a slotted spoon and arrange them in an ovenproof baking dish( 12-inch round, 2 inch deep casserole dish).
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9
Stirring with a whisk, reduce the sauce over med-high heat for about 10 minutes, until it thickens.
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10
Pour 1 cup of the sauce into the casserole dish, and save the rest for serving alongside the finished pie.
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11
Spread the Sweet Potato Crust over the pork chops in the casserole dish.
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12
Dot the top with butter, sprinkle with pecans, and bake at 375 for 15 minutes, until the top is golden brown.
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13
Serve immediately with additional sauce on the side.
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14
Sweet Potato Crust-preheat the oven to 450; scrub the potatoes, and prick them several times with the point of a sharp knife.
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15
Bake the sweet potatoes for 1 hour, or until they are soft when squeezed.
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16
Peel the potatoes, and place the flesh in a mixing bowl.
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17
Add the brown sugar and salt, mashing the potatoes until they are smooth.
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18
Add the butter, a tablespoon at a time, to make a stiff but smooth mixture.
