HAWAIIAN STYLE PORK CHOPS

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 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.

Notes

Categories: Main Dish  Pork 

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