Hawaiian Pork Chops

Ingredients

• 4 boneless pork loin chops (3/4 inch thick and 4 ounces each)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 teaspoons canola oil, divided
• 1/3 cup chopped green pepper
• 1/3 cup thinly sliced onion
• 1 can (14-1/2 ounces) reduced-sodium beef broth
• 1 can (8 ounces) unsweetened pineapple chunks, undrained
• 1/4 cup ketchup
• 2 tablespoons brown sugar
• 1 tablespoon cider vinegar
• 2 tablespoons cornstarch
• 3 tablespoons cold water
• Hot cooked rice, optional

Description

1. Sprinkle pork chops with salt and pepper. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Cook pork chops until lightly browned, 3-4 minutes on each side. Remove and keep warm.
2. In the same skillet, saute green pepper and onion in remaining 1 teaspoon oil until almost tender, about 2 minutes. Stir in broth, pineapple, ketchup, brown sugar and vinegar. Bring to a boil. Return pork to the pan. Reduce heat; cover and simmer until a thermometer inserted in pork reads 145°, 5-7 minutes. Remove and keep warm.
3. Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with pork and, if desired, rice.