Chops with Sweet Potatoes and Pineapple
From The Williamston cook book, 1950
Recipe by Mrs. John D. Harrison, Jr.
Presented as published in 1950. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
2331Calories
240 gProtein
101 gCarbs
110 gFat
Full nutrition (33 nutrients)
Calories2331 kcal
Protein240 g
Carbohydrates101 g
Fiber2.8 g
Sugars54 g
Total Fat110 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol584 mg
Sodium405 mg
Potassium5985 mg
Calcium168 mg
Iron6.7 mg
Magnesium350 mg
Phosphorus2228 mg
Zinc15 mg
Copper1.4 mg
Manganese3.9 mg
Vitamin D0 mcg
Vitamin C198 mg
Vitamin A5.4 mcg
Vitamin E0.1 mg
Vitamin K2.4 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.8 mg
Folate55 mcg
Choline14 mg
Caffeine0 mg
Water1297 g
As published
This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 42. The excerpt below is the record exactly as published.
CHOPS WITH SWEET POTATOES AND PINEAPPLE Place in a skillet 4 tablespoons shortening. Add and Brown 6 thick pork chops. Season with salt. Peel 3 large sweet potatoes. Cut in half and rub with lemon juice. Place potatoes over meat. Add 6 slices of pine- apple. Wash and remove pits from 12 large prunes. Insert in prunes 12 cloves. Add prunes and pour over % cup pineapple juice
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