Sweet-and-Sour Chops

Name: Sweet-and-Sour Chops
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
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

Total Time Prep: 20 min. Bake: 40 min.

Yield 4 servings

Test Kitchen Approved

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

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.
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.

Pineapple chunks and pepper rings accent this rendition from Shirley Heston, field editor from Pickerington, Ohio.

Recipe Creator