TROPICAL PORK CHOPS

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 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

Directions

  • 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

Notes

Categories: Dinner  Fruit  Main Dish  Pork  Savory 

Author Credit: Light and Tasty Cookbook

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