Cinnamon Pork Chops and Sweet Potatoes

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

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

Directions

  1. 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. 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. 3 Stir in bell pepper and pineapple chunks. Cover; simmer an additional 5 minutes. Transfer pork chops to warm platter.
  4. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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