More Great Recipes: Main Dish | Pork

Hawaiian style pork chops

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Member since 2007

Serves | Prep Time | Cook Time


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

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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