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I got this recipe out of the Iowa Heart Center’s News letter
6 pork chops, lean and well-trimmed
1 40 oz can sweet potatoes
1 medium onion, chopped
1 20 oz can pineapple chunks
½ cup water from sweet potatoes (I use a bit more)
¼ cup brown sugar
2 Tbsp. Lemon juice
2 tsp. Dijon mustard
1 Tbsp. Horseradish
1 Tbsp. Worcestershire sauce
2 Tbsp. Cornstarch
Salt and pepper to taste
Brown chops.  Put in 3-quart casserole dish.  Add onion.  Add salt and pepper to taste.  Combine remaining ingredients in a saucepan.  Cook, stirring constantly, until thickened.  Pour over meat.  Place sweet potatoes on top.  Cover.  Bake two hours at 325 degrees.  Top with pineapple chunks.  Bake uncovered for an additional 15 minutes.
Yield:  Serves six
One serving contains:  402 calories/6 grams fat (13 percent of calories) 231 milligrams sodium/ 38 milligrams cholesterol