Sweet & Sour Pork

• 1 can (14 fl oz/398 mL) pineapple chunks in juice, undrained
• 4 boneless pork chops (1 lb./450 g)
• 3 carrots, cut diagonally into 1/2-inch-thick slices
• 1 small onion, chopped
• 1 cup each chopped green and red peppers
• 1/4 cup Kraft Calorie-Wise Catalina Dressing
• 1 Tbsp. grated gingerroot
• 1 Tbsp. reduced-sodium soy sauce
• 2 tsp. corn starch
• 1 Tbsp. water
• 2-2/3 cups hot cooked long-grain brown rice

1. Drain pineapple, reserving juice.
2. Add enough water to juice to measure 1 cup.
3. Cook chops in large skillet sprayed with cooking spray on medium-high heat 4 min.
4. on each side or until lightly browned on both sides.
5. Remove from skillet; cover to keep warm.
6. Add carrots and onions to skillet; cook on medium heat 3 to 5 min.
7. or until crisp-tender, stirring occasionally.
8. Add peppers; cook and stir 2 min.
9. Stir in reserved juice, dressing, ginger and soy sauce.
10. Top with chops.
11. Bring to boil; simmer on medium-low heat 10 min.
12. or until chops are done (160 degrees F).
13. Stir in pineapple; simmer 5 min.
14. Remove chops from skillet; cover to keep warm.
15. Mix corn starch and water; add to ingredients in skillet.
16. Cook and stir 2 min.
17. or until sauce is thickened.
18. Serve chops over rice; top with pineapple mixture.

pineapple, pork chops, carrots, onion, red peppers, gingerroot, soy sauce, corn starch, water, brown rice

Taken from www.kraftrecipes.com/recipes/sweet-sour-pork-126919.aspx (may not work)