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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Pineapple chunks and pepper rings accent this rendition from Shirley Heston, field editor from Pickerington, Ohio. Ingredients:
1/2 cup king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
4 bone-in pork loin chop (7 ounces each) |
2 tablespoons vegetable oil |
1 can (20 ounces) unsweetened pineapple chunks, drained |
1 small green pepper, cut into rings |
1 cup sugar |
2 tablespoons cornstarch |
1 cup chicken broth |
1 cup cider vinegar |
1/3 cup ketchup |
1/4 cup cold water |
hot cooked rice |
Directions:
1. In a large resealable plastic bag, combine the flour and salt. Add pork chops, one at a time, and shake to coat. In a large skillet, brown chops in oil on both sides. Transfer to a greased 13-in. x 9-in. baking dish. Top with pineapple and green pepper; set aside.
2. In a small saucepan, combine the sugar, cornstarch, broth, vinegar, ketchup and water until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Pour over chops. Bake, uncovered, at 325° for 40-45 minutes or until a meat thermometer reads 160°. Serve over rice. Yield: 4 servings.
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