Tropical Pork Chops the Editors of Publications International, Ltd.
Tropical Pork Chops
Makes 4 servings
|1||can (8 ounces) pineapple chunks in juice|
|1/2||cup prepared sweet and sour sauce|
|2||tablespoons packed brown sugar|
|1||tablespoon vegetable oil|
|4||boneless pork loin chops, 1/2 inch thick (about 5 ounces each)|
|Hot cooked couscous or rice|
- Drain pineapple, reserving juice. Blend juice with cornstarch in medium bowl. Stir in pineapple, sweet and sour sauce, raisins and brown sugar; set aside.
- Heat oil in large skillet until hot. Add chops and brown on both sides; drain excess fat. Pour pineapple mixture over pork. Cover; simmer 10 minutes or until chops are barely pink in center. Serve chops with sauce and couscous.
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