Pineapple Pepper Pork

Name: Pineapple Pepper Pork
Ingredients: 4 thin butterflied boneless pork chops (1 lb.), trimmed of fat; 1/2 tsp. salt; 1/4 tsp. garlic powder; 1/8 tsp. pepper; 2 tsp. oil; 1/2 green bell pepper, cut into thin strips; 3 thin slices red onion; 1 (8 oz.) can pineapple chunks (in their own juice), drained, reserving liquid; water; 2 tsp. cornstarch

10 ingredients

12 steps

Ingredients

4 thin butterflied boneless pork chops (1 lb.), trimmed of fat
1/2 tsp. salt
1/4 tsp. garlic powder
1/8 tsp. pepper
2 tsp. oil
1/2 green bell pepper, cut into thin strips
3 thin slices red onion
1 (8 oz.) can pineapple chunks (in their own juice), drained, reserving liquid
water
2 tsp. cornstarch

Directions

1

Season pork chops on both sides with salt, garlic powder and pepper.
2

Heat oil in a large nonstick skillet over medium-high heat until hot. Add chops.
3

Cook 3 to 5 minutes on each side or until no longer pink.
4

Place chops on warm platter.
5

Cover to keep warm.
6

Add bell pepper strips and onion slices to skillet.
7

Cook until crisp-tender, stirring and tossing frequently.
8

In measuring cup, combine reserved pineapple liquid and enough water to make 1 cup.
9

Add cornstarch.
10

Blend well. Add mixture to vegetables in skillet. Cook until thickened and bubbly, stirring constantly. Stir in pineapple chunks.
11

Serve over warm chops.
12

Makes 4 servings.