Sweet and Sour Pork Chops

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  2 cup or 370g

• Canola oil

  1 tbsp or 14g

• Pork chops

  Fresh, loin (blade), bone-in, separable lean only, cooked, pan-fried

  4 chop, excluding refuse (yield from 1 raw or 252g

• Chicken broth

  Soup, canned, less/reduced sodium

  1 cup or 240g

• Brown sugar

  3 tbsp or 27g

• Cornstarch

  2 tbsp or 15g

• Vinegar

  Distilled

  2 tbsp or 30g

• Pineapple

  Frozen, chunks, sweetened

  1 ¾ cup, chunks or 429g

• Red peppers

  Sweet, frozen, chopped, unprepared

  1 cup, chopped or 150g

• Green bell pepper

  Sweet, green, raw

  1 cup, sliced or 92g

Directions

1. Prepare rice as per package directions; set aside.
2. Brown pork chops well in heated oil at medium-high heat in large skillet – about 4 minutes per side. Remove chops and set aside. Reduce heat to medium.
3. Combine broth, brown sugar, cornstarch, and vinegar in a skillet. Heat to a boil, stirring often. Add chops, pineapple and pepper chunks. Reduce heat to medium-low.
4. Simmer, covered, until chops and vegetables are cooked through, about 15 minutes, stirring often. Serve with rice.

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