Cinnamon Pork Chops And Sweet Potatoes
Sweet and savory cinnamon pork chops paired with tender sweet potatoes and pineapple create a flavorful, family-friendly dish with a hint of tropical sweetness and warm spices.
Ingredients
- 1 Tbsp. oil ⓘ
- 4 pork loin chops (1/2-inch thick) ⓘ
- 1 (20 oz.) can pineapple chunks in its own juice, drained ⓘ
- reserving pineapple liquid ⓘ
- 2 Tbsp. brown sugar ⓘ
- 1/4 tsp. salt ⓘ
- 1/4 tsp. cinnamon ⓘ
- 2 medium sweet potatoes, peeled and cut into 1-inch pieces ⓘ
- 1 medium green bell pepper, cut into 1-inch pieces ⓘ
Instructions
- Heat oil in a 12-inch skillet or Dutch oven over medium-high heat until hot.
- Add pork chops; cook 2 to 3 minutes on each side or until browned.
- Remove pork chops from skillet and set aside.
- Add 1/2 cup of pineapple liquid, brown sugar, salt, and cinnamon to the skillet; blend well.
- Add sweet potatoes to the skillet; turn to coat with the liquid.
- Return pork chops to the skillet. Bring to a boil; reduce heat to low.
- Cover and simmer 15 to 25 minutes or until potatoes are tender.
- Stir in bell pepper and pineapple chunks.
- Cover and simmer an additional 5 minutes.
- Transfer pork chops to a warm platter and serve.
Tips & Substitutions
For optimal flavor, marinate the pork chops in the pineapple liquid and spices for at least an hour before cooking. If you don't have brown sugar, coconut sugar or maple syrup can be used as substitutes. You can also add other vegetables like carrots or zucchini for added nutrition and flavor. This dish pairs beautifully with Val'S Ham Loaf for a complete meal.
Serving Suggestions
Serve the cinnamon pork chops and sweet potatoes on a large platter, garnished with fresh herbs like parsley or cilantro for color. This dish goes well with a side salad or steamed green beans for a balanced meal. You can also serve it with rice or quinoa to soak up the delicious sauce, making it a fulfilling option for any dinner.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the pork chops and sweet potatoes in a skillet over medium heat, adding a splash of water or pineapple juice to prevent drying out. Cover and warm until heated through, about 5-7 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Cinnamon Pork Chops And Sweet Potatoes contains roughly 669 calories, with 1g protein, 162g carbohydrates, and 4g fat. It is an excellent source of vitamin C (93% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1793mg per serving (78% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless pork chops for this recipe?
Yes, boneless pork chops can be used instead of loin chops. Just be sure to adjust the cooking time slightly, as they may cook faster. Check for doneness with a meat thermometer, aiming for an internal temperature of 145°F.
What can I substitute for sweet potatoes?
If you prefer not to use sweet potatoes, regular potatoes or butternut squash can be good alternatives. Both will provide a similar texture, but will alter the flavor slightly. Cooking times may vary, so check for tenderness as you go.
Can I make this recipe in advance?
Yes, you can prepare the dish a day in advance. Cook the pork chops and sweet potatoes as directed, then let them cool and store in the refrigerator. Reheat gently on the stove or in the oven before serving to maintain the flavors and moisture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).