|Nutritional Guidelines (per serving)|
These pork chops are simmered with sliced sweet potatoes, pineapple, and apples. Brown sugar and pineapple juice serve to sweeten the chops and sweet potatoes perfectly.
For a full and satisfying meal, add broccoli or steamed green beans.
- 2 to 3 medium sweet potatoes
- 6 pork loin chops (about 1 inch thick)
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 1 ( 12-ounce) can pineapple chunks
- 1/4 cup brown sugar (light; packed)
- 3 apples (peeled; cored; sliced)
- 1 1/2 tablespoons cornstarch
Peel the sweet potatoes and slice into thick (about 3/4-inch) rounds. Set aside.
Heat the oil in a large, heavy skillet over medium heat.
Season the pork chops with salt and freshly ground black pepper. Place them in the skillet and cook for about 4 to 5 minutes on each side, or until browned.
Add sweet potatoes to the pork chops.
Drain pineapple chunks, reserving the juice. Combine 1/3 cup of the pineapple juice and the brown sugar; pour over pork chops and sweet potatoes.
Cover, reduce the heat to low, and simmer for 45 minutes to 1 hour. Add pineapple chunks and apple slices. Cover tightly and continue cooking for about 15 minutes longer, or until pork chops are done and the apple slices are tender.
Remove the pork chops, sweet potatoes, apple, and pineapple to a serving dish and keep warm.
Strain the liquids into a measuring cup and add enough water to the cooking liquid to make 1 cup. Pour it back into the pan.
Combine 1 1/2 tablespoons of cornstarch with about a tablespoon of cold water; stir to make a smooth paste. Stir the flour-water mixture into the hot liquid. Continue cooking over low heat, stirring constantly, until thickened.
Serve the sauce with pork chops and sweet potatoes.
- Add about 1/2 to 1 teaspoon of fresh minced ginger or a dash of ginger powder.
- Use meaty country-style ribs for this recipe.