4 Servings 30 min Cook
2 Cup White Rice
1 Tbsp Canola Oil
4 Chop, excluding refuse (yield from 1 raw Pork Chops
1 Cup Chicken Broth
3 Tbsp Brown Sugar
2 Tbsp Cornstarch
2 Tbsp Vinegar
1 3/4 Cup, chunks Pineapple
1 Cup, chopped Red Pepperrs
1 Cup, sliced Green Bell Pepper
Prepare rice as per package directions; set aside.
Brown pork chops well in heated oil at medium-high heat in large skillet – about 4 minutes per side.
Remove chops and set aside.
Reduce heat to medium.
Combine broth, brown sugar, cornstarch, and vinegar in a skillet.
Heat to a boil, stirring often.
Add chops, pineapple and pepper chunks.
Reduce heat to medium-low.
Simmer, covered, until chops and vegetables are cooked through, about 15 minutes, stirring often.
Serve with rice.
