Tutti’s fruited porkette

Yet another fine recipe from White Trash Cooking; Tutti’s Fruited Porkette, a veritable tower ‘o’ southern goodness.

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Ingredients:

1 Sweet potato

2 slices canned pineapple

1 slice bacon, halved

1 pork chop

1 Tbs brown sugar

Directions

Select a sweet potato that will make a nice pork chop sized slice.  Peel and cut a one inch thick slice, then boil for 10 minutes.  Place each chop between slices of pineapple, then place the slice of sweet potato on top of the pork-pineapple stack.

sprinkle sweet potato with brown sugar and top with the bacon in a criss-cross pattern.  Bake at 375 for about an hour, depending on how thick they are and how done you like your chops.




Note:  A thinner cut, boneless porkchop would probably be better than the bone-in one I used, but be prepared to soak and scrub whatever you cook this in. I mean, we’re talking baked-on bacon grease and brown sugar here, kiddies.  the bottom of the platter was gooey and black when it got out of the oven.

It’s dinner!

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