Essie Andrews, F.H.S.
- 4 pork chops (3/4 inch thick)
- 2 Tbsp butter
- 1/4 cup chopped onion
- 1/4 cup green pepper
- 1 (13 1/2 oz) can pineapple chunks (undrained)
- 1 Tbsp cornstarch
- 2 Tbsp catsup
- 2 Tbsp vinegar
- 2 Tbsp soy sauce
In skillet over medium heat, brown chops on both sides. Cover; cook over low heat 30 minutes. About 15 minutes before meat is done, in medium saucepan in butter, sauté onion and green pepper until tender; add syrup drained from pineapple. Add cornstarch to last 3 ingredients. Stir into syrup mixture; cook, stirring until thickened. Add pineapple; heat. Drain chops; pour on sauce.
Cook 15 minutes or until fork-tender.
Makes 4 servings. Start about 55 minutes before serving.