6 bone-in pork chops
1 Tbsp oil
2 c. beef broth
1 can (15 1/2 oz) pineapple
1/4 c. chopped green pepper
1 1/2 Tbsp vinegar
1 1/2 Tbsp brown sugar
1 Tbsp cornstarch
2 Tbsp water
6 servings of rice
- In skillet brown pork chops on each side in oil (just to avoid sticking if needed).
-Pour off fat.
-Combine remaining ingredients - except cornstarch- in bowl, stir, and pour into skillet.
-Cover and Simmer for approximately 45 minutes, stirring now and then.
-Depending upon Minute Rice or White Rice cook so it is ready in 45 minutes.
-Mix water and cornstarch. Pour into skillet and stir until thickened.
To Serve Immediately: Serve pork chops with rice, we like the sauce over the rice as well.
To Freeze: Allow pork chops and sauce to cool. Place in freezer bag and store in freezer until ready to use. I chose to freeze the green peppers separately and add it to the mix when reheating.
Serving Day: Allow to thaw completely. Add green peppers. Stir and reheat. Serve with rice.
-If you don't like mushy green peppers I would suggest adding them during the last 5-10 minutes of cooking.