Pork Piquant

• 4 lb. loin or pork (rib end)
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 (No. 2) can crushed pineapple
• 1 (No. 2) can pineapple chunks
• 1 can sweet potatoes
• 2 medium onions
• 1/4 c. vinegar
• 1/4 c. brown sugar
• 2 Tbsp. cornstarch
• 2 Tbsp. lemon juice
• 2 Tbsp. prepared mustard
• 2 Tbsp. Worcestershire sauce

1. Buy a 4 pound loin or pork rib end and have your butcher bone and cut it into chops.
2. You should have at least 9 thick chops from this amount.
3. Cut excess fat from the chops; otherwise, the sauce will be greasy.
4. Sear the chops until brown and put in the bottom of a shallow 3-quart casserole dish.
5. Season with about 1/2 teaspoon salt and 1/4 teaspoon pepper.

loin, salt, pepper, pineapple, pineapple, sweet potatoes, onions, vinegar, brown sugar, cornstarch, lemon juice, mustard, worcestershire sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=754481 (may not work)