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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 636.5
  • Total Fat: 27.8 g
  • Cholesterol: 182.5 mg
  • Sodium: 532.7 mg
  • Total Carbs: 30.7 g
  • Dietary Fiber: 1.2 g
  • Protein: 65.9 g

View full nutritional breakdown of Pineapple Pork Chops with Vegetables calories by ingredient
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Pineapple Pork Chops with Vegetables

Submitted by: LOVELYLYNDA

Introduction

The recipe is modified from a recipe I found on allrecipes.com. The recipe is modified from a recipe I found on allrecipes.com.
Number of Servings: 4

Ingredients

    1 tbsp olive oil
    4-5 pork chops
    1 can chicken broth (14.5 ounces)
    2 tablespoons soy sauce
    1 tablespoon vinegar
    2 tablespoon brown sugar
    2 tablespoons cornstarch
    1/2 cup pineapple
    1/2 onion cut into large chunks
    1 can pineapple (reserve 1/2 cup juice)
    1 bell pepper, any color

Tips

Serve over rice.

Cut pork chops into strips and serve.


Directions

Heat 1 tablespoon olive oil in a skillet over medium heat, and soften the pineapple and vegetables. Set aside, and heat 1 tablespoon oil, then brown the pork chops about 5 minutes on each side. Remove chops from the skillet, and set aside with pineapple and vegetables.

Mix the chicken broth, soy sauce and vinegar into the skillet, and bring to a boil. Return the pork chops to the skillet, reduce heat, and simmer 10 minutes. Add the vegetables and continue to simmer for another 10 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove chops from the skillet, reserving broth mixture, and set aside.

In a bowl, blend the brown sugar, cornstarch, and pineapple juice. Mix into the skillet with the chicken broth mixture, pineapple and vegetables. Bring to a boil. Serve with the cooked pork chops.

Serving Size: Makes 1 pork chop and about 1/2 heaping cup of vegetable mix and sauce.






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