We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Cinnamon Pork Chops and Sweet Potatoes

(0)
  0 reviews
  • 30 min prep time
  • 55 min total time
  • 9 ingredients
  • 4 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Dinner ready in less than hour. Try traditional pork and potatoes in a new way - a delightful skillet meal.

Ingredients

1
tablespoon oil
4
pork loin chops (1/2 inch thick)
1
(20-oz.) can pineapple chunks in unsweetened juice, drained, reserving liquid
2
tablespoons brown sugar
1/4
teaspoon salt
1/4
teaspoon cinnamon
2
medium sweet potatoes, peeled, cut into 1-inch pieces
1
medium green bell pepper, cut into 1-inch pieces
1
tablespoon cornstarch

Steps

  • 1 Heat oil in 12-inch skillet or Dutch oven over medium-high heat until hot. Add pork chops; cook 2 to 3 minutes on each side or until browned. Remove pork chops from skillet.
  • 2 Add 1/2 cup of the pineapple liquid, brown sugar, salt and cinnamon to 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 minutes or until potatoes are tender.
  • 3 Stir in bell pepper and pineapple chunks. Cover; simmer an additional 5 minutes. Transfer pork chops to warm platter.
  • 4 In small bowl, stir cornstarch into remaining pineapple liquid until dissolved. Gradually stir into mixture in skillet. Cook and stir over medium-high heat until sauce is bubbly and thickened. Spoon over pork chops.
  • 1 Heat oil in 12-inch skillet or Dutch oven over medium-high heat until hot. Add pork chops; cook 2 to 3 minutes on each side or until browned. Remove pork chops from skillet.
  • 2 Add 1/2 cup of the pineapple liquid, brown sugar, salt and cinnamon to 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 minutes or until potatoes are tender.
  • 3 Stir in bell pepper and pineapple chunks. Cover; simmer an additional 5 minutes. Transfer pork chops to warm platter.
  • 4 In small bowl, stir cornstarch into remaining pineapple liquid until dissolved. Gradually stir into mixture in skillet. Cook and stir over medium-high heat until sauce is bubbly and thickened. Spoon over pork chops.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
Calories from Fat
110
% Daily Value
Total Fat
12g
18%
Saturated Fat
3g
15%
Cholesterol
65mg
22%
Sodium
190mg
8%
Total Carbohydrate
48g
16%
Dietary Fiber
4g
16%
Sugars
31g
31%
Protein
25g
25%
% Daily Value*:
Vitamin A
260%
260%
Vitamin C
50%
50%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
1 Starch; 2 Fruit; 3 Other Carbohydrate; 3 Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved