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Ingredients
US|METRIC
4 SERVINGS
- 4 pork blade steaks (1/2-inch thick)
- salt
- pepper
- 2 sweet potatoes (small, peeled and sliced 1/4-inch thick)
- 1 onions (medium, sliced and separated into rings)
- 6 oz. unsweetened pineapple juice
- 1 green bell pepper (small, cut into rings)
- 2 tsp. corn starch
- 1/4 tsp. cinnamon (OR nutmeg)
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Directions
- Spray a large skillet with non-stick spray coating. Brown blade steaks over medium-high heat for 2-3 minutes a side. Sprinkle lightly with salt and pepper. Add sweet potato slices, sliced onions and 1/4 cup of the pineapple juice. Cover and cook over medium heat for 10 minutes. Add green pepper rings; cook 5-10 minutes more or until all is tender.
- Remove meat and vegetables from skillet, retaining juices. Stir together cornstarch, cinnamon and remaining pineapple juice. Add to skillet. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Serve meat and vegetables with sauce.
NutritionView More
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770Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories770Calories from Fat390 |
| % DAILY VALUE |
| Total Fat43g66% |
| Saturated Fat16g80% |
| Trans Fat |
| Cholesterol245mg82% |
| Sodium840mg35% |
| Potassium1940mg55% |
| Protein69g |
| Calories from Fat390 |
| % DAILY VALUE |
| Total Carbohydrate25g8% |
| Dietary Fiber4g16% |
| Sugars9g |
| Vitamin A190% |
| Vitamin C50% |
| Calcium10% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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