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Ingredientes
- Vegetable cooking spray
- 4 x pork loin chops (1/2" thick)
- 1 can pineapple chunks in unsweetened juice (20 ounce.) liquid removed, reserving liquid
- 2 Tbsp. brown sugar
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 2 med sweet potatoes peeled, cut in 1" pc
- 1 med green bell pepper cut into 1" pieces.
- 1 Tbsp. cornstarch
Direcciones
- Coat a 12" skillet or possibly Dutch oven with cooking spray and heat over med.-high heat till warm.
- Add in pork chops; cook 2-3 minutes. on each side or possibly till browned. Remove pork chops from skillet.
- Add in 1/2 c. of the pineapple liquid, brown sugar, salt and cinnamon to the same skillet, blend well. Reserve remaining pineapple liquid. Add in sweet potatoes to skillet; turn to coat with liquid. Add in pork chops. Bring to a boil. Reduce heat to low; cover and simmer 15 to 25 minutes. or possibly till potatoes are tender.
- Stir in bell pepper and pineapple chunks. Cover; simmer an additional 5 minutes. Transfer pork chops to a hot platter.
- In a small bowl, stir cornstarch into remaining pineapple liquid till dissolved. Gradually stir into mix in skillet. Cook and stir over med.-high heat till sauce is bubbly and thickened. Spoon over pork chops.
- 4 servings
- NOTES : Original recipe called for browning chops in 1 tbsp oil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 244g | |
| Recipe makes 4 servings | |
| Calories 242 | |
| Calories from Fat 35 | 14% |
| Total Fat 3.91g | 5% |
| Saturated Fat 1.31g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 205mg | 9% |
| Potassium 485mg | 14% |
| Total Carbs 43.31g | 12% |
| Dietary Fiber 2.9g | 10% |
| Sugars 29.34g | 20% |
| Protein 9.91g | 16% |
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