Marinate pork chops in pineapple juice, garlic, oil, and lime juice for 1 to 2 hours (see note). Drain and
Meanwhile toss sweet potatoes with the onion and 1 ounce of oil, season with salt, pepper and cumin, place
in shallow hotel pan, pour on enough chicken broth to not quite cover and bake in oven 20 - 30 minutes or
until potatoes are cooked. Cover and keep hot (over 140 degrees) until needed.
Combine all ingredients for the salsa and set aside until needed.
Season pork chops with salt, pepper and cajun seasoning, blacken chops in hot pan, finish cooking pork
chops in oven until done (over 155 degrees internal temperature for 15 seconds). Arrange chops over sweet
potatoes and garnish with some of the salsa, serve the rest of the salsa on the side.
Serving Ideas: Serve each pork chop with some of the sweet potato casserole and extra sauce and/or
Complete the meal with a green vegetable.
NOTES: Do not marinate pork (or any meat) in pineapple juice for more than 2 hours, as the juice can
completely break down the fibers in the meat.