Sweet Potato Pork Skillet

Name: Sweet Potato Pork Skillet
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings.
Cuisine: Asian Appetizers, Asian Dinners
Ingredients: 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

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

Ingredients

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

Directions

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.

Nutrition Facts

1 each: 719 calories, 22g fat (7g saturated fat), 111mg cholesterol, 392mg sodium, 87g carbohydrate (39g sugars, 6g fiber), 41g protein.

Reviews

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Average Rating:

muffbear74

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.
c2foster

Apr 30, 2014

This is an awesome dish!
Cook_aholic

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.
joelie10

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.
wmesser

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.
JGillard

Feb 4, 2009

I thought this was good. My pork chops were a little dry. I'm going to try to make a sweet potato side dish based on these ingredients.
copelah

Jan 22, 2009

This had no flavor.