| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Casseroles, Meats |
4 |
Servings |
INGREDIENTS
| 4 |
|
Loin pork chops; 3/4" thick |
| 4 |
md |
Sweet potatoes; baked or cooked* |
| 4 |
|
Pineapple rings in juice drained (SAVE JUICE) |
| 1 |
c |
Pineapple juice; from can |
| 1/4 |
c |
Brown sugar; packed |
| 1 |
tb |
Cornstarch dissolved in |
| 2 |
tb |
Pineapple juice from can |
| 1/4 |
ts |
Salt |
| 1/4 |
c |
Dry sherry |
| 2 |
tb |
Butter or margarine |
INSTRUCTIONS
*sweet potatoes can also be canned. Cut each one in half. Trim excess fat
from chops, try out in a heavy skillet. Skim out browned fat pieces, brown
chops well on both sides. Lay on paper towels to drain.
In a shallow casserole arrange the pineapple. Lay the chops on top, and the
potatoes over that. Heat the pineapple liquid to boiling. Stir in brown
sugar, cornstarch and salt, stirring until syrup is clear and thickened.
Stir the sherry and butter into the hot syrup, pour over casserole. Bake at
350, covered, 1 hour. During last 15 minutes, uncover, and complete
cooking. 94-07-23 -- Granma ~
Posted to MC-Recipe Digest V1 #212
Date: Thu, 22 Aug 1996 19:28:02 -0400
From: CookieTstr@aol.com
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