Instructions: Coat a 12" skillet or Dutch oven with cooking spray and heat over med.-high heat until hot.

Add pork chops; cook 2-3 min. on each side or until browned. Remove pork chops from skillet.

Add 1/2 cup of the pineapple liquid, brown sugar, salt and cinnamon to the same skillet, blend well. Reserve remaining pineapple liquid. Add sweet potatoes to skillet; turn to coat with liquid. Add pork chops. Bring to a boil. Reduce heat to low; cover and simmer 15 to 25 min. or until potatoes are tender.

Stir in bell pepper and pineapple chunks. Cover; simmer an additional 5 min. Transfer pork chops to a warm platter.

In a small bowl, stir cornstarch into remaining pineapple liquid until dissolved. Gradually stir into mixture in skillet. Cook and stir over med.-high heat until sauce is bubbly and thickened. Spoon over pork chops.

4 servings

NOTES : Original recipe called for browning chops in 1 tbsp oil.

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