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Sweet-and-Sour Chops

TOTAL TIME: Prep: 20 min. Bake: 40 min. YIELD: 4 servings.
Pineapple chunks and pepper rings accent this rendition from Shirley Heston, field editor from Pickerington, Ohio.

Ingredients

  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 4 bone-in pork loin chops (7 ounces each)
  • 2 tablespoons canola oil
  • 1 can (20 ounces) unsweetened pineapple chunks, drained
  • 1 small green pepper, cut into rings
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup chicken broth
  • 1 cup cider vinegar
  • 1/3 cup ketchup
  • 1/4 cup cold water
  • Hot cooked rice

Directions

  • 1. In a large resealable plastic bag, combine the flour and salt. Add pork chops, one at a time, and shake to coat. In a large skillet, brown chops in oil on both sides. Transfer to a greased 13x9-in. baking dish. Top with pineapple and green pepper; set aside.
  • 2. In a small saucepan, combine the sugar, cornstarch, broth, vinegar, ketchup and water until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Pour over chops. Bake, uncovered, at 325° for 40-45 minutes or until a thermometer reads 160°. Serve over rice.

Nutrition Facts

7 ounce-weight: 493 calories, 11g fat (2g saturated fat), 24mg cholesterol, 784mg sodium, 91g carbohydrate (69g sugars, 2g fiber), 11g protein.

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