Sunday, January 31, 2010

Hawaiian Pork Chops

4 boneless pork loin chops
1/4 tsp. salt
1/4 tsp. pepper
1/3 c. chopped green pepper
1/3 c. thinly sliced onion rings
1 can reduced-sodium beef broth
1 (8 oz) can unsweetened pineapple chunks, undrained
1/4 c. ketchup
2 Tbsp. brown sugar
1 Tbsp. cider vinegar
2 Tbsp. cornstarch
3 Tbsp. cold water
Serve over Hot Cooked Rice

Spinkle pork shops with salt and pepper. In a large nonstick skillet coated with cooking spray, cook the chops for 4-5 minutes on each side or until lightly browned. Remove and keep warm. In the same skillet, saute green pepper and onion for 2 minutes or until almost tender. Stir in the broth, pineapple, ketchup, brown sugar and vinegar. Bring to a boil. Return pork to the pan. Reduce heat; cover and simmer for 6-10 minutes or until meat juices run clear. Combine the cornstarch and water until smooth; stir in skillet. Bring to a boil; cook for 1-2 minutes or until thickened. Serve over rice.

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