4 pork chops, 3/4 inch thick
4 medium sweet potatoes, or canned
4 pineapple rings in juice
1 cup pineapple juice, from can
1/4 cup packed brown sugar
1 tablespoon cornstarch
2 tablespoons pineapple juice, from can
1/4 teaspoon salt
1/4 cup water
2 tablespoons margarine
Servings: 4
1. Trim excess fat from chops and brown well in a heavy skillet. Lay on paper towels to drain.
2. In a shallow casserole, arrange pineapple. Lay the chops on top, and the potatoes over that.
3. Heat the pineapple juice to boiling. Stir in brown sugar, cornstarch, and salt, stirring until syrup is clear and thickened. Stir the water and margarine into the hot syrup; pour over casserole.
4. Bake at 350 covered for 1 hour. During last 15 minutes, uncover and complete cooking.
4 medium sweet potatoes, or canned
4 pineapple rings in juice
1 cup pineapple juice, from can
1/4 cup packed brown sugar
1 tablespoon cornstarch
2 tablespoons pineapple juice, from can
1/4 teaspoon salt
1/4 cup water
2 tablespoons margarine
Servings: 4
1. Trim excess fat from chops and brown well in a heavy skillet. Lay on paper towels to drain.
2. In a shallow casserole, arrange pineapple. Lay the chops on top, and the potatoes over that.
3. Heat the pineapple juice to boiling. Stir in brown sugar, cornstarch, and salt, stirring until syrup is clear and thickened. Stir the water and margarine into the hot syrup; pour over casserole.
4. Bake at 350 covered for 1 hour. During last 15 minutes, uncover and complete cooking.
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