Sweet Potato Pork Skillet Recipe
Sweet Potato Pork Skillet Recipe photo by Taste of Home

Sweet Potato Pork Skillet Recipe

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Spiced sweet potatoes and meaty chops pair beautifully in this heartwarming dish. There's plenty of sauce, so don't forget the rice! —Taste of Home Test Kitchen
TOTAL TIME: Prep: 15 min. Cook: 35 min.
MAKES:4 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Cook: 35 min.
MAKES: 4 servings


  • 4 bone-in pork loin chops (1 inch thick and 8 ounces each)
  • 1 tablespoon olive oil
  • 1 can (20 ounces) pineapple tidbits
  • 3 tablespoons brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 large sweet potatoes, peeled and cut into 1-inch cubes
  • 1 medium green pepper, cut into chunks
  • 1-1/2 cups uncooked instant rice
  • 1 tablespoon cornstarch

Nutritional Facts

1 pork loin chop with 1-1/4 cups vegetables and 3/4 cup cooked rice equals 719 calories, 22 g fat (7 g saturated fat), 111 mg cholesterol, 392 mg sodium, 87 g carbohydrate, 6 g fiber, 41 g protein.


  1. 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.
  2. 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. Yield: 4 servings.
Originally published as Sweet Potato Pork Skillet in Simple & Delicious January/February 2009, p52

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviewed Nov. 17, 2014

"My husband and I liked it. I followed the recipe except for using boneless chops and a wild rice mix instead of white rice. I also only used 2 tablespoons of the brown sugar, and may only use 1 next time I make this. I am finding a lot of recipes call for more sugar than what is really needed."

Reviewed Apr. 30, 2014

"This is an awesome dish!"

Reviewed Dec. 18, 2013

"I actually used regular loin chops that were less thick. Then after I had them browned (really almost done), I took them out while the sweet potatoes boiled because I think that's when they would dry out most. Then I turned my skillet down to medium/low and put them back in for the last 15 minutes which was plenty of time to get them done. They were great, not dry at all."

Reviewed Nov. 6, 2010

"I cut my pork chops up into small bite-size pieces for any recipe like this one to ensure the meat will not be dry.

This stretches the amount of pork for the meal as well making the meal more economical. You could also add a chopped onion and/or sliced & sauteed carrots to the mix to bulk-up the meal inexpensively."

Reviewed Mar. 9, 2010

"The pork and sweet potato had great flavor but the texture of the rice & potatoes was odd together. I would make it again but with a few variations."

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