South Pacific Pork Chops

By Susan52

Ingredients

• 1 (20 ounce) can pineapple chunks, drained and liquid reserved
• 1 1/4 cups ketchup
• 1 tablespoon dark or light brown sugar
• 1 tablespoon cider vinegar
• 3 carrots, sliced into 1/2-inch rounds
• 1/2 a medium-sized green bell pepper, cut into chunks
• 2 tablespoons vegetable oil
• 4 loin pork chops (1 to 2 pounds total), 1 inch thick

Preparation

Step 1

Preheat oven to 350 degrees F.

In a large saucepan, heat reserved pineapple juice, ketchup, brown sugar, and vinegar over medium heat 5 minutes, until hot. Stir in pineapple chunks, carrots, and pepper; remove from heat. In a large skillet, heat oil over medium-high heat and brown chops 3 to 4 minutes per side, or until browned on both sides.

Place chops in a shallow baking dish that has been coated with cooking spray and spoon pineapple mixture over top. Cover with aluminum foil and bake 1 hour, or until chops are cooked through and vegetables are tender.