Pork Chop With Sweet Potato And Pineapple Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Season pork chops with salt and pepper to taste, and arrange in a medium oven safe skillet. Top pork chops with onions, sweet potatoes, and apples. Sprinkle with brown sugar. Season with 2 teaspoons pepper and 1 teaspoon salt.
• Cover, and bake 1 hour in the preheated oven, until sweet potatoes are tender and pork chops have reached an internal temperature of 145 degrees F (63 degrees C).

Steps:

• Heat the olive oil in a skillet over medium heat, and brown the pork chops about 5 minutes on each side. Remove chops from the skillet, and set aside.
• Mix the chicken broth, soy sauce and vinegar into the skillet, and bring to a boil. Return the pork chops to the skillet, reduce heat, and simmer 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove chops from the skillet, reserving broth mixture, and set aside.
• In a bowl, blend the brown sugar, cornstarch, and pineapple juice. Mix into the skillet with the chicken broth mixture. Bring to a boil. Serve with the cooked pork chops.

Steps:

• Cut sweet potato and pineapple into 1 -2 inch chunks. Cook in 4 qt pot with pineapple juice while frying pork chops. Add spash of Worchester or hot sauce and 1-2 cups of brown sugar.
• Bread pork chops by placing eggs in pie dish. Take 1 cup flour add 2 tsp paprika. add salt and pepper to taste. Place 2 tablespoons olive oil in skillet. Dip pork chop in egg and lightly batter with flour mixture. Cook each side for 4 minutes. Place in stock pot.
• Once all pork chops are cooked add sweet potato and pineapple mixture on top of pork chops. Top off with chicken stock to cover all ingredients.
• Simmer for 1 hour. Place pork chops in baking pan and coat pork chops with some of the sauce from stock pot. Bake at 400 while pork chops are in oven take a 1-2 cups of sauce add more brown sugar and reduce to thicken. Drizzle pork chops with reduced sauce. Serve with sweet potato and pineapple.

Steps:

• In a small nonstick skillet, brown pork chops in oil. Place in an 8-in. square baking dish coated with cooking spray. Layer with sweet potato; drizzle with butter. , In a small saucepan, combine the orange juice, brown sugar, salt, ginger, mace and pepper; bring to a boil, stirring constantly. Pour over sweet potato., Cover and bake at 350° for 30-35 minutes or until the pork reaches 160° and potato is tender. Remove pork and potato; keep warm. Pour pan juices into a small saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with pork and sweet potato.

Steps:

• In a large skillet, brown pork chops in oil. Meanwhile, drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine the brown sugar, salt, cinnamon and 1/2 cup of the reserved juice; stir into skillet. Add sweet potatoes; toss to coat. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add green pepper and pineapple; cover and cook for 10-15 or until potatoes are tender. , Meanwhile, cook rice according to package directions. In a small bowl, combine cornstarch and remaining pineapple juice until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Serve with rice.