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A warm and hearty one pot autumn meal - it smells delicious as it is cooking and even the kids will like the vegetables!
- 2 -4 boneless center cut pork chops, 1 inch thick, visible fat trimmed
- 1 large baking potato, peeled and cut in 1/2 inch dice
- 1 large sweet potato, peeled and cut in 1/2 inch dice
- 1⁄2 red onion, cut into 1/2 inch dice
- 2 gala apples, peeled and cut into 1/2 inch dice
- 30 baby carrots, cut into thirds to be about 1/2 inch dice
- 1 (8 ounce) can pineapple chunks, no sugar added, drained of juice
- 2 tablespoons pure maple syrup
- 2 tablespoons brown sugar
- 2 tablespoons butter
- 1 (14 1/2 ounce) can chicken broth
- salt and pepper
- 2 -4 tablespoons pecans, chopped, for garnish if desired
- Preheat the oven to 350 degrees.
- Begin by melting the butter, brown sugar and maple syrup together over low-medium heat in an oven-proof casserole pot. (Watch carefully - the sugars will burn quickly if overheated).
- Season both sides of the pork chops to taste with salt and pepper, then brown both sides in the melted butter and sugar/syrup mixture. Don't be afraid to brown the chops well - it will create a delicious crust.
- While the pork chops are browning, mix together the diced potato, sweet potato, red onion, apples, and carrots.
- Remove chops from pan and add 1/2 of the diced mixture to cover the bottom of the pan. Place the chops in a single layer over the mixture.
- Layer the remaining diced mixture on top of the pork chops.
- Layer the pineapple chunks on top of the pot.
- Finish by pouring the chicken broth over the whole pan.
- Cover and bake for 30 minutes, or until chops read approximately 140 degrees on a meat thermometer. Uncover and bake for approximately 15 additional minutes until chops register 160-170 degrees on a meat thermometer.
- Serve with a sprinkling of chopped pecans for garnish, if desired.