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
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.