Pork with Sweet Potatoes and Pineapple

• 4 each pork loin chops
• 4 medium sweet potatoes, or yams baked or cooked
• 4 each pineapple rings, in juice
• 1 cup pineapple juice from can
• 1/4 cup brown sugar packed
• 1 tablespoon cornstarch
• 2 tablespoon pineapple juice
• 1/4 teaspoon salt
• 1/4 cup sherry dry
• 2 tablespoon butter or margarine

1. *sweet potatoes can also be canned.
2. Cut each one in half.
3. Trim excess fat from chops, try out in a heavy skillet.
4. Skim out browned fat pieces, brown chops well on both sides.
5. Lay on paper towels to drain.
6. In a shallow casserole arrange the pineapple.
7. Lay the chops on top, and the potatoes over that.
8. Heat the pineapple liquid to boiling.
9. Stir in brown sugar, cornstarch and salt, stirring until syrup is clear and thickened.
10. Stir the sherry and butter into the hot syrup, pour over casserole.
11. Bake at 350, covered, 1 hour.
12. During last 15 minutes, uncover, and complete cooking.

pork loin chops, sweet potatoes, pineapple rings, pineapple juice from, brown sugar, cornstarch, pineapple juice, salt, sherry dry, butter

Taken from recipeland.com/recipe/v/pork-sweet-potatoes-pineapple-32615 (may not work)