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HAWAIIAN STYLE PORK CHOPS
Hawaiian style pork chops
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PrintINGREDIENTS
- 6 boneless pork chops (about 3/4 inch thick and 4 ounces each), all fat removed
- 1/2 teaspoon black pepper
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 large onion, thinly sliced
- 5 cloves garlic, sliced
- 1 can (14 1/2 ounces) reduced sodium chicken broth
- 1 can (14 1/2 ounces) unsweetened pineapple chunks, undrained
- 4 stalks celery, sliced
- 1/2 cup tomato ketchup
- 4 tablespoons light brown sugar
- 2 tablespoons apple cider vinegar
- 2 heaping tablespoons corn starch
- 5 tablespoons cold water
- 1 tablespoon canola oil
DIRECTIONS
Sprinkle pork chops with pepper.
Add oil to a large non-stick skillet;sauté the pork chops for 4 to 5 minutes on each side or until lightly browned.
Remove and keep covered in warm oven(200ºF).
In the same skillet sauté green peppers, red peppers, onion, galric and celery for 2 minutes or until peppers are crisp tender.
Stir in the broth, pineapple, brown sugar and vinegar.
Bring to a boil.
Return pork chops to the pan. Reduce heat; cover and simmer 6 to 10 minutes.
Combine the cornstarch and water in a small bowl until smooth; stir slowely into skillet.
Bring to a boil.
Simmer for an additional 1 to 2 minutes or until thickened.
Serve over basmati rice.
Nutritional facts: 1 pork chop with 3/4 cup sauce:
250 calories; 7 grams fat; 554 mg sodium; 23 grams protein.
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