Instructions: Soak top and bottom of 2 quart clay cooker in water 15 minutes and drain.

Trim excess fat from pork; sprinkle both sides with salt and pepper and ginger. Place pork in cooker. Arrange yam wedges around pork chops. Grate orange rind; squeeze juice from orange; sprinkle rind and juice over pork and yam. Insert cinnamon stick near the center.

Place covered cooker in cold oven. Set oven temp. at 450 and bake until chops and yams are tender, about one hour.

Baste with cooking liquid. Bake uncovered 5 min. until brown. Spoon cooking liquid into small saucepan. Heat to boiling. Cook, stirring occasionally, until slightly reduced and syrupy, about 2 minutes. Spoon sauce over yams and chops and serve.

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