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Scrub sweet potatoes and cook in boiling salted water until tender. Cool and skin them, cut into 1.5cm slices.
Drain pineapple pieces. Put a layer of sweet potato in buttered casserole. Sprinkle a spoonful of pineapple pieces over layer and sprinkle lightly with salt, pepper and brown sugar. Repeat layers till ingredients are used.
Brown the pork chops in a little melted butter, seasoning with salt, pepper and mustard when you turn them. Arrange chops in casserole over the sweet potatoes and pineapple.
Cover and bake in moderate oven 1 hour, or until chops are very tender. Serve hot.
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