.jpg)
4 (3/4 inch thick) rib pork chops1 tbsp. vegetable oil1 (8 oz.) can pineapple chunks and juice1/4 c. ketchup1 sm. onion, sliced1/4 tsp. salt1/8 tsp. pepper1 med. green pepper
Instructions
In a large skillet, quickly brown the pork chops in the vegetable oil. Drain off excess fat. Combine pineapple chunks and juice with ketchup, onion, salt and pepper; pour over chops. Cover; simmer 10 minutes. Turn and baste chops. Stir in green pepper, cut into 1 inch chunks. Cover and simmer 10-15 minutes longer or until chops are tender. Thicken sauce with a cornstarch-water mixture. Makes 4 servings.
Instructions
In a large skillet, quickly brown the pork chops in the vegetable oil. Drain off excess fat. Combine pineapple chunks and juice with ketchup, onion, salt and pepper; pour over chops. Cover; simmer 10 minutes. Turn and baste chops. Stir in green pepper, cut into 1 inch chunks. Cover and simmer 10-15 minutes longer or until chops are tender. Thicken sauce with a cornstarch-water mixture. Makes 4 servings.
No comments:
Post a Comment