6 pork rib or loin chops, cut 1 inch thick
2 tbsp. lard or drippings
1 tsp. salt
1/8 tsp. pepper
2 to 3 med. sized sweet potatoes, pared and sliced 3/4 inch thick
1 (13 1/2 oz.) can pineapple chunks
1/4 c. brown sugar
3 apples, cored and each cut into 6 wedges
Water
2 tbsp. flour

Brown chops in lard or drippings. Pour off drippings. Season. Add potatoes. Drain pineapple chunks, reserving liquid. Combine 1/3 cup pineapple liquid and brown sugar. Pour over chops and potatoes. Cover tightly and cook slowly 1 hour. Add pineapple chunks and apple wedges. Cover tightly and continue cooking 15 minutes or until pork chops are done. Remove chops, potatoes, apples and pineapple to heated platter. Add water to cooking liquid to make 1 cup. Thicken with flour for gravy. 6 servings.