South Pacific Pork Chops
Courtesy of Mr. Food Test Kitchen
Servings: 4
Prep Time: n/a
Cook Time: 25 Min.
Prep Time: n/a
Cook Time: 25 Min.
What you need:
* 4 loin pork chops
* 1/2 tsp. salt
* 1/4 tsp. black pepper
* 1 Tbsp. vegetable oil
* 1 (20-ounce) can pineapple chunks, drained with liquid reserved
* 1 1/4 c. ketchup
* 1/4 c. water
* 2 Tbsp. light brown sugar
* 1 Tbsp. apple cider vinegar
* 3/4 c. frozen carrots, thawed
* 1 green bell pepper, cut into chunks
* 1/2 tsp. salt
* 1/4 tsp. black pepper
* 1 Tbsp. vegetable oil
* 1 (20-ounce) can pineapple chunks, drained with liquid reserved
* 1 1/4 c. ketchup
* 1/4 c. water
* 2 Tbsp. light brown sugar
* 1 Tbsp. apple cider vinegar
* 3/4 c. frozen carrots, thawed
* 1 green bell pepper, cut into chunks
What to do:
1. Sprinkle pork chops evenly with salt and pepper.
2. In a large skillet over medium-high heat, heat oil until hot. Add chops and cook 3 to 4 minutes per side, or until browned. Remove chops to a plate; set aside.
3. In the same skillet over medium-low heat, combine pineapple juice, ketchup, water, brown sugar, and vinegar; mix well. Stir in pineapple chunks, carrots, and bell pepper, and cook 6 to 8 minutes, or until vegetables are tender. Return pork chops to skillet and heat another 8 to 10 minutes, or until pork is no longer pink in center.
Recipe and Image from the Mr. Food Test Kitchen
© 2018 Ginsburg Enterprises Incorporated. All rights reserved.
2. In a large skillet over medium-high heat, heat oil until hot. Add chops and cook 3 to 4 minutes per side, or until browned. Remove chops to a plate; set aside.
3. In the same skillet over medium-low heat, combine pineapple juice, ketchup, water, brown sugar, and vinegar; mix well. Stir in pineapple chunks, carrots, and bell pepper, and cook 6 to 8 minutes, or until vegetables are tender. Return pork chops to skillet and heat another 8 to 10 minutes, or until pork is no longer pink in center.
Recipe and Image from the Mr. Food Test Kitchen
© 2018 Ginsburg Enterprises Incorporated. All rights reserved.