Sweet & Sour Pork Chops

By Hester

Ingredients

• 1 - 14 oz. can pineapple chunks, undrained
• 4 boneless porch chops (1 lb)
• 3 carrots, diagonally cut 1/2 inche thick slices
• 1 small onion, chopped
• 1 cup coarsley chopped red and green pepper
• 1/4 cup Catalina dressing
• 1 Tbsp. grated ginger root
• 1 Tbsp. soy sauce
• 2 tsp. cornstarch
• 1 tbsp. water
• 2 2/3 cups cooked brown rice

Preparation

Step 1

Drain pineapple, reserving juice.

Add enough water to juice to measure 1 cup.

Cook pork chops in large nonstick skillet spayed with cooking spray on medium-high heat 4 min. on each side or until lightly browned on both sides.

Remove from skillet, cover to keep warm.

Add carrots and onions to skillet; cook on medium heat 3 to 5 minutes. or until crisp-tender, stirring occasionally.

Add peppers; cook and stir 2 min. Stir in reserved juice, dressing, ginger and soy sauce.

Top with chops.

Bring to a boil; simmer on medium low heat 10 min. or until chops are done.

Stire in pineapple; simmer 5 min. Remove chops from skillet; cover to keep warm.

Mix cornstarch and water; add to ingredient in skillet.

Cook and stir 2 min. or until sauce is thickened.

Serve chops over rice; top with pineapple mixture.