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Baked Sweet-Sour Pork Chops

Lorraine Menard’s fabulous sweet-sour sauce does her proud whenever she serves these pork chops at home in Omaha, Nebraska. It’s an easy recipe to increase for a crowd, she says, and it never disappoints.

2 ServingsPrep: 20 min. Bake: 40 min.

Ingredients

1 can (8 ounces) unsweetened crushed pineapple, undrained
2 tablespoons cider vinegar
1 tablespoon brown sugar
1 tablespoon reduced-sodium soy sauce
1/4 teaspoon ground ginger
2 bone-in pork loin chops (6 ounces each)
1 teaspoon canola oil
1 small green pepper, chopped, divided
1 small onion, cut into wedges, divided
1 small carrot, diced, divided
Hot cooked rice, optional

Directions

In a small saucepan, combine the first five ingredients. Bring to a
boil, stirring constantly. Reduce heat; simmer, uncovered, for 10
minutes or until slightly thickened. Meanwhile, in a large nonstick
skillet, brown pork chops in oil; drain.
Line an 8-in. square baking dish with foil; coat the foil with
cooking spray. Place pork chops in prepared pan; sprinkle with half
of the green pepper, onion and carrot. Pour sauce over all.
Cover and bake at 350° for 30 minutes. Uncover; sprinkle with the
remaining vegetables. Baste with sauce in pan. Bake 10-15 minutes
longer or until meat and vegetables are tender. Serve with rice if
desired. Yield: 2 servings.

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Baked Sweet-Sour Pork Chops (continued)

Nutrition Facts: 1 pork chop with 3/4 cup sauce (calculated without rice) equals 396 calories, 16 g fat (5 g saturated fat), 83 mg cholesterol, 374 mg sodium, 34 g carbohydrate, 3 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 starch, 1 vegetable, 1 fruit.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.