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Baked Sweet-Sour Pork Chops

 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.


  • 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


  • 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)

Nutritional 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.