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Ingredientes
- 4 x Loin pork chops, 3/4" thick
- 4 med Sweet potatoes, baked or possibly cooked*
- 4 x Pineapple rings in juice liquid removed (SAVE JUICE)
- 1 c. Pineapple juice, from can
- 1/4 c. Brown sugar, packed
- 1 Tbsp. Cornstarch dissolved in
- 2 Tbsp. Pineapple juice from can
- 1/4 tsp Salt
- 1/4 c. Dry sherry
- 2 Tbsp. Butter or possibly margarine
Direcciones
- *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 pcs, 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 which. Heat the pineapple liquid to boiling. Stir in brown sugar, cornstarch and salt, stirring till syrup is clear and thickened.
- Stir the sherry and butter into the warm syrup, pour over casserole. Bake at 350, covered, 1 hour. During last 15 min, uncover, and complete cooking. 94-07-23 - Granma
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 289g | |
| Recipe makes 4 servings | |
| Calories 343 | |
| Calories from Fat 85 | 25% |
| Total Fat 9.6g | 12% |
| Saturated Fat 4.94g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 275mg | 11% |
| Potassium 638mg | 18% |
| Total Carbs 50.84g | 14% |
| Dietary Fiber 3.6g | 12% |
| Sugars 29.64g | 20% |
| Protein 10.6g | 17% |
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