Hawaiian style pork chops
CATEGORIES
INGREDIENTS
  • 6 boneless pork chops (about 3/4 inch thick and 4 ounces each), all fat removed
  • 1/2 teaspoon black pepper
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 large onion, thinly sliced
  • 5 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
  1. Sprinkle pork chops with pepper.
  2. Add oil to a large non-stick skillet;sauté the pork chops for 4 to 5 minutes on each side or until lightly browned.
  3. Remove and keep covered in warm oven(200ºF).
  4. In the same skillet sauté green peppers, red peppers, onion, galric and celery for 2 minutes or until peppers are crisp tender.
  5. Stir in the broth, pineapple, brown sugar and vinegar.
  6. Bring to a boil.
  7. Return pork chops to the pan. Reduce heat; cover and simmer 6 to 10 minutes.
  8. Combine the cornstarch and water in a small bowl until smooth; stir slowely into skillet.
  9. Bring to a boil.
  10. Simmer for an additional 1 to 2 minutes or until thickened.
  11. Serve over basmati rice.
  12. Nutritional facts: 1 pork chop with 3/4 cup sauce:
  13. 250 calories; 7 grams fat; 554 mg sodium; 23 grams protein.