Cinnamon Pork Chops and Sweet Potatoes *

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

1. Heat oil in a 12 inch skillet or dutch oven (large pot) over medium-high heat until hot. Add pork chops; cook 2-3 minutes on each side or until browned. Remove pork chops from skillet.

2. Add 1/2 cup of the pineapple liquid, brown sugar, salt and cinnamon to the same skillet; blend well. Reserve remaining pineapple liquid. Add sweet potatoes to skillet; turn to coat with liquid. Add pork chops. Bring to a boil. Reduce heat to low; cover and simmer 15 to 25 minutes or until potatoes are tender.

3. Stir in bell pepper and pineapple chunks. Cover; simmer and additional 5 minutes. Transfer pork chops to warm platter.

4. In a small bowl stir cornstarch into remaining pineapple liquid until dissolved. Gradually stir into mixture in skillet. Cook and stir over medium- high heat until sauce is bubbly and thickened. Spoon over pork chops.

Very yummy! Almost a sweet and sour flavor to them!!

Recipe from Pillsbury: One-dish meals cookbook