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.
I would add some steamed broccoli or green beans for a full and satisfying meal.
- 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 can pineapple chunks (about 12 ounces)
- 1/4 cup brown sugar (light, packed)
- 3 apples (peeled, cored, and sliced)
- 2 tablespoons flour
- 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 apple slices are tender.
- Remove the pork chops, sweet potatoes, apple, and pineapple to a serving dish and keep warm.
- Add enough water to the cooking liquid to make 1 cup. Combine 1 1/2 tablespoons of flour 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.
|Nutritional Guidelines (per serving)|
|Total Fat||30 g|
|Saturated Fat||9 g|
|Unsaturated Fat||13 g|
|Dietary Fiber||6 g|