| | Directions | | Brown the pork chops in a small amount of oil. Place chops in a 3 quart casserole dish. Drain the pineapple juice into a non-aluminum small saucepan. Add the brown sugar, beef stock, vinegar, and soy sauce to the pineapple juice. Bring the mixture to a simmer. Mix the cornstarch with the cold water and pour into the hot mixture, stirring constantly. The sauce will become thick and clear looking. Pour the sauce over the browned chops. Cover with foil and bake at 375° for about 45 minutes or until the chops are tender. Remove the foil and arrange the pineapple slices and the green pepper rings on the pork chops. Replace the foil and bake an additional 15-20 minutes to partially cook the green pepper. Serve with steamed rice. |
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| Ingredients | | - |  | 6 pork chops |
| - | | Cooking oil |
| - | | 1 can pineapple rings (save the juice) (medium can) |
| - | | 1 cup Beef Stock |
| - | | 1/3 cup vinegar |
| - | | 2 tablespoons soy sauce |
| - | | 3 tablespoons cornstarch |
| - | | 2 fresh green peppers cut inch rings |
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