Cinnamon Pork Chops And Sweet Potatoes

• 1 Tbsp. oil
• 4 pork loin chops (1/2-inch thick)
• 1 (20 oz.) can pineapple chunks in its own juice, drained (reserving liquid)
• 2 Tbsp. brown sugar
• 1/4 tsp. salt
• 1/4 tsp. cinnamon
• 2 medium sweet potatoes, peeled and cut into 1-inch pieces
• 1 medium green bell pepper, cut into 1-inch pieces
• 1 Tbsp. cornstarch

1. Heat oil in 12-inch skillet or Dutch oven over medium-high heat until hot.
2. Add pork chops; cook 2 to 3 minutes on each side or until browned.
3. Remove pork chops from skillet.
4. Add 1/2 cup of the pineapple liquid, brown sugar, salt and cinnamon to skillet; blend well.
5. Reserve remaining pineapple liquid.
6. Add sweet potatoes to skillet; turn to coat with liquid.
7. Add pork chops. Bring to a boil; reduce heat to low.
8. Cover; simmer 15 to 25 minutes or until potatoes are tender.
9. Stir in bell pepper and pineapple chunks.
10. Cover; simmer an additional 5 minutes. Transfer pork chops to warm platter.

oil, pork loin chops, pineapple, brown sugar, salt, cinnamon, sweet potatoes, green bell pepper, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=506781 (may not work)