Pork with sweet potatoes & pineapple
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Loin pork chops -- 3/4\" | |
| Thick | ||
| 4 | mediums | Sweet potatoes -- baked or |
| Cooked* | ||
| 4 | Pineapple rings in juice | |
| Drained (SAVE JUICE) | ||
| 1 | cup | Pineapple juice -- from can |
| ¼ | cup | Brown sugar -- packed |
| 1 | tablespoon | Cornstarch dissolved in |
| 2 | tablespoons | Pineapple juice from can |
| ¼ | teaspoon | Salt |
| ¼ | cup | Dry sherry |
| 2 | tablespoons | Butter or margarine |
Directions
*sweet potatoes can also be canned. Cut each one in half. Trim excess fat from chops, try out in a heavy skillet. Skim out browned fat pieces, brown chops well on both sides. Lay on paper towels to drain.
In a shallow casserole arrange the pineapple. Lay the chops on top, and the potatoes over that. Heat the pineapple liquid to boiling.
Stir in brown sugar, cornstarch and salt, stirring until syrup is clear and thickened. Stir the sherry and butter into the hot syrup, pour over casserole. Bake at 350, covered, 1 hour. During last 15 minutes, uncover, and complete cooking. 94-07-23 -- Granma ~ Recipe By :