Dec 03
Ingredients:
| 2 | tbsp vegetable oil |
| 4 | pork chops |
| 1 | can (540 ml) condensed chicken broth (gluten free) |
| 3 | tbsp brown sugar |
| 2 | tbsp corn starch |
| 2 | tbsp vinegar |
| 1 | red pepper cut into chunks |
| 1 | green pepper cut into chunks |
| 1 | can (284ml) pineapple chunks drained |
| 4 | cups cooked rice |
Preparation:
- Heat oil at medium-high in large skillet.
- Add chops and cook until browned;set aside.
- Reduce heat to medium. Combine broth, brown sugar, cornstarch, and vinegar in skillet.
- Heat to a boil, stirring often.
- Add chops, pineapples, and pepper chunks.
- Reduce heat to medium-low. Simmer covered, until chops and vegetables are cooked through- about 15 minutes, stirring often.
- Serve with rice.