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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Looking for a great last-minute meal when friends drop in? Hampton, Virginia's Michelle Cavalier recommends one of her husband's sweet-and-sour favorites. âThis is so easy, tastes just like Hawaiian pizza, and I usually have all ingredients on hand.â Ingredients:
4 boneless pork loin chops (3/4 inch thick and 4 ounces each) |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/3 cup chopped green pepper |
1/3 cup thinly sliced onion rings |
1 can (14-1/2 ounces) reduced-sodium beef broth |
1 can (8 ounces) unsweetened pineapple chunks, undrained |
1/4 cup ketchup |
2 tablespoons brown sugar |
1 tablespoon cider vinegar |
2 tablespoons cornstarch |
3 tablespoons cold water |
hot cooked rice, optional |
Directions:
1. Sprinkle pork chops with salt and pepper. In a large nonstick skillet coated with cooking spray, cook the chops for 4-5 minutes on each side or until lightly browned. Remove and keep warm.
2. In the same skillet, saute green pepper and onion for 2 minutes or until almost tender. Stir in the broth, pineapple, ketchup, brown sugar and vinegar. Bring to a boil. Return pork to the pan. Reduce heat; cover and simmer for 6-10 minutes or until meat juices run clear.
3. Combine the cornstarch and water until smooth; stir into skillet. Bring to a boil; cook for 1-2 minutes or until thickened. Serve over rice if desired. Yield: 4 servings.
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