Hawaiian Pork Chops

• 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

1. Sprinkle pork chops with salt and pepper. In a
2. coated with cooking spray, cook the chops for 4-5 minutes on each side or until lightly browned. Remove and keep warm.
3. 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.
4. 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.

pork loin chops, salt, pepper, green pepper, onion, beef broth, pineapple, ketchup, brown sugar, cider vinegar, cornstarch, cold water, rice

Taken from www.tasteofhome.com/recipes/hawaiian-pork-chops/ (may not work)