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Cinnamon Pork Chops and Sweet Potatoes
Vegetable cooking spray
4 pork loin chops -- (1/2" thick)
1 can pineapple chunks in unsweetened juice -- (20 oz.) drained, reserving liquid
2 tablespoons brown sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
2 medium sweet potatoes -- peeled, cut in 1" pc
1 medium green bell pepper cut into 1" pcs.
1 tablespoon cornstarch
Coat a 12" skillet or Dutch oven with cooking spray and heat over med.-high heat until hot. Add pork chops; cook 2-3 min. on each side or until browned. Remove pork chops from skillet.
Add 1/2 cup of the pineapple liquid, brown sugar, salt and cinnamon to the same skillet, blend well. Reserve remaining pineapple liquid. Add sweet potatoes to skillet; turn to coat with liquid. Add pork chops. Bring to a boil. Reduce heat to low; cover and simmer 15 to 25 min. or until potatoes are tender.
Stir in bell pepper and pineapple chunks. Cover; simmer an additional 5 min. Transfer pork chops to a warm platter.
In a small bowl, stir cornstarch into remaining pineapple liquid until dissolved. Gradually stir into mixture in skillet. Cook and stir over med.-high heat until sauce is bubbly and thickened. Spoon over pork chops.
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