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Tropical pork chops

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Serves | Prep Time | Cook Time


6 boneless loin chops (3/4 inches thick and 4 ounces each), all fat removed
1/2 teaspoon pepper
1 green bell pepper, chopped
1 onion, thinly sliced
6 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 nonstick skillet; sauté the pork chops for 4 - 5 minutes on each side or until lightly browned.

Remove and keep warm.

In the same skillet sauté green peppers, onion and celery for 2 minutes or until crisp tender. Stir in the broth, pineapple, ketchup, brown sugar and vinegar.

Bring to a boil.

Return pork chops to the pan. Reduce heat cover and simmer for 6 - 10 minutes.

Combine the cornstarch and water until smooth, stir into the skillet.

Bring to a boil; cook for 1 - 2 minutes or until thickened.

Serve over basmati rice and steamed vegetqables.

Nutritional Analysis: 1 pork chop with 3/4 cup sauce:

250 calories; 7 grams fat (2 grams saturated fat); 554 mg sodium; 23 grams protein

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