In a shallow dish, combine the flour, salt, and pepper. Completely coat the pork chops in the flour mixture. In a large deep skillet, heat the oil over medium-high heat and brown the pork chops for 10 minutes, turning halfway through the cooking. In a small bowl, combine the reserved pineapple syrup, the brown sugar, and cinnamon; pour over the chops and stir until the sauce is thickened. Reduce the heat to low, turn the chops over, and add the pineapple chunks and yams to the skillet. Cover and simmer for 10 to 12 minutes, or until the yams are warmed through.
Wine Pairing(s)
Whitman Viognier
Phillips 'Night Harvest' Sauvignon Blanc
Monchiero Barbera d'Alba
Louis Martini Cabernet Sauvignon
Alain Graillot Crozes Hermitage
Domaine Jaume 'Generation' Cotes du Rhône
Vin Emotion Les Bois Menestrel
Jean-Luc Colombo Les Abeilles
Chateau Ste. Michelle 'Horse Heaven' Sauvignon Blanc
Murphy Goode Estate Winery Fume Blanc Sonoma County
Calories From Fat 67 Protein 4 Total Fat 7 Carbohydrates 87
Calories 426 Dietary Fiber 10 Calcium 62 Iron 2 Sodium 142 Vitamin A 351
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