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Hawaiian Smoked Chops
RecipesFromScratch.com10/20/06
2 smoked pork chops, cut 1/2 inch thick
2 tablespoons of corn oil
1/2 of a green pepper, thinly sliced
one 8 1/4 ounce can of pineapple chunks
one 8 ounce can of sweet potatoes, drained and cut in 1 inch pieces
1/4 cup of pineapple preserves
1/4 teaspoon of instant chicken bouillon granules

Brown the chops in hot oil over moderate heat in skillet; remove and keep warm reserving drippings in skillet. Cook green pepper in reserved drippings over moderate heat until crisp-tender, stirring occasionally. Drain the pineapple chunks, reserving 1/4 cup of juice. Add pineapple and sweet potatoes to green pepper in skillet; cook, stirring occasionally, over moderate heat until heated through. Add the reserved pineapple juice, pineapple preserves, bouillon granules and browned chops to skillet; cook, stirring occasionally, over moderate heat until glaze thickens, about 5 minutes. Serves 2

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