Ingredients
1/2 cup all-purpose flour1/2 teaspoon salt4 bone-in pork loin chops (7 ounces each)2 tablespoons canola oil1 can (20 ounces) unsweetened pineapple chunks, drained1 small green pepper, cut into rings1 cup sugar2 tablespoons cornstarch1 cup chicken broth1 cup cider vinegar1/3 cup ketchup1/4 cup cold waterHot cooked rice
Preparation
In a large resealable plastic bag, combine the flour and salt. Add pork chops, one at a time, and shake to coat. In a large skillet, brown chops in oil on both sides. Transfer to a greased 13x9-in. baking dish. Top with pineapple and green pepper; set aside.
In a small saucepan, combine the sugar, cornstarch, broth, vinegar, ketchup and water until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Pour over chops. Bake, uncovered, at 325° for 40-45 minutes or until a thermometer reads 160°. Serve over rice.
