Ingredients:
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
1/2 ketchup
1 1/2 Tbsp brown sugar
1 Tbsp cornstarch
2 Tbsp water
6 servings of rice
Assembly Day:
- 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.
I am surprized how well I liked this. I told you I don't like fruit and meat mixed, but this was good. I even had a second helping. Everyone enjoyed it. Ella liked that she was able to have rice seperate from the main meal. Thanks Susan!
ReplyDeleteThis is a family favorite from when I grew up. With the kids 2 liked it and 2 didn't but they are in the "I like nothing" phase. So I throw their opinion out! :)
ReplyDeleteYummy!Thanks!
ReplyDeleteAbsoultely delicious. The pork chops were so tender. 3 out of 4 of the Powers clan gave it 2 thumbs up. Olivia, who basically only eats meat if it is chicken nugget or salami, did not care for it. Oh well, her loss and more for the rest of us. Thanks for a wonderful meal!
ReplyDelete