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80 minutes
Prep: 20 minutes
Cook: 60 minutes
421 calories per serving view nutrition facts
4-6 servings
suggest servings
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| 4 | each | pork loin chops | |
| 4 | medium | sweet potatoes, or yams | baked or cooked |
| 4 | each | pineapple | rings, in juice |
| 1 | cup | pineapple juice | from can |
| 1/4 | cup | brown sugar | packed |
| 1 | tablespoon | cornstarch | |
| 2 | tablespoon | pineapple | juice |
| 1/4 | teaspoon | salt | |
| 1/4 | cup | sherry | dry |
| 2 | tablespoon | butter | or margarine |
*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.
| % Daily Value* | |
| Total Fat 7.0g | 10% |
| Saturated Fat 4.0g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 235mg | 10% |
| Total Carbohydrate 94.0g | 31% |
| Dietary Fiber 11.0g | 42% |
| Sugars 58.0g | |
| Protein 5.0g | 10% |
| Vitamin A | 447% | Vitamin C | 371% | |
| Calcium | 12% | Iron | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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