Serves: 12
Total Calories: 456

12 carrots pared and cut into quarters lengthwise
12 slices onions 1/4 -inch thick
6 sweet potatoes large, peeled and sliced 1/4 -inch thick
1/2 cup parsley chopped fresh
Salt and freshly ground pepper to taste
1/4 cup butter or margarine
2 tablespoons vegetable oil
12 pork chops 1-inch thick
12 slices pineapple slices canned, drained
* Part two.
3 tablespoons flour
1 1/3 cups beef broth or chicken broth (your own or canned)
Salt and freshly ground pepper to taste
1/2 teaspoon rosemary dried, crushed
1 cup half and half
Parsley sprigs for garnish

Lay out 12 14-inch lengths of heavy duty foil and lightly grease. Place 4 strips of carrot on each layer with 1 slice onion and 1 or 2 slices potato. Sprinkle with 2 teaspoons parsley, salt, and pepper. Heat butter or margarine and vegetable oil in skillet brown chops on both sides. Place 1 chop on each vegetable bundle top with slice of pineapple.

Sauce:
*Brown flour in same skillet used for pork chops there should be enough grease left. Add broth and simmer, stirring. Add salt, pepper, and rosemary. Lower heat andstir in half-and-half simmer 3 to 4 minutes. Put 3 tablespoons sauce on top of each bundle. Bring long sides of foil together, over top, and loosely fold into tight seam fold up ends in same manner. Place on jelly roll pan and bake for 1 1/2 hours in a preheated 325° F oven. To serve, untwist bundle sufficiently to stick sprig of parsley in each bundle.

Nutritional Facts:

Serves: 12
Total Calories: 456
Calories from Fat: 168

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