Sweet-And-Sour Chops

• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 4 bone-in pork loin chops (7 ounces each)
• 2 tablespoons canola 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

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 13x9-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 325u0b0 for 40-45 minutes or until a thermometer reads 160u0b0. Serve over rice.

allpurpose, salt, chops, canola oil, pineapple, green pepper, sugar, cornstarch, chicken broth, cider vinegar, ketchup, cold water, rice

Taken from www.tasteofhome.com/recipes/sweet-and-sour-chops/ (may not work)