Cinnamon Pork Chops and Sweet Potatoes

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

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  • prep time 30 min
  • total time 55 min
  • ingredients 9
  • servings 4
 

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

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LOCATION

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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
3g,
3%
),
Cholesterol
65mg
65%;
Sodium
190mg
190%;
Total Carbohydrate
48g
48%
(Dietary Fiber
4g
4%
  Sugars
31g
31%
),
Protein
25g
25%
;
% Daily Value*:
Vitamin A
260%;
Vitamin C
50%;
Calcium
6%;
Iron
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.