tablespoons pecans, chopped, for garnish if desired
Serving Size: 1 (520) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 252 g32 %
Total Fat 28 g43 %
Saturated Fat 10.2 g50 %
Cholesterol 84.5 mg
Sodium 1114.4 mg
Dietary Fiber 12 g47 %
Sugars 68.8 g275 %
Protein 31.2 g
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.