1 large sweet potato
12 slices canned pineapple
6 boneless pork chops
6 Tbsp brown sugar
6 thick slices bacon
Peel the sweet potat and slice into pieces about 1 inch thick. Parboil the slices in salted water for about 10 minutes. Place each chop between two slices of pineapple. Place sweet potat slice on top and sprinkle with one tablespoon of brown sugar. Wrap the bacon tightly around porkette bundle and secure with a toothpick. Place in an open casserole dish, ( I sprayed the dish very lightly with Pam). Baste with your favorite B-B-Q sauce towards end of baking. Bake at 375° for one hour or longer, depending on thickness of chop,and to get the bacon really crispy.
Had a friend over for dinner tonight and made these. We all LOVED them!!