Mmmmmmm, Pork Chops!

I love pork chops! It was my staple meal in college......pork chop, apple sauce (can;t have pork without applesauce )green beans and a baked potato! Yum! So, I was whipping up a last minute pork dinner, and realized...........no applesauce :-( So, I fished around on allrecipes.com and came up with this. It was sooooooo good. This will be in our semi-regular rotation! I may add actual pineapple next time, but wanted to try making it exactly as the recipe directed, just to see what it was like!



Pineapple Pork Chops

1 tablespoon olive oil
4 boneless pork chops
1 (14.5 ounce) can chicken broth
2 tablespoons soy sauce
1 tablespoon vinegar
2 tablespoons brown sugar
2 tablespoons cornstarch
1/2 cup pineapple juice

Heat the olive oil in a skillet over medium heat, and brown the pork chops about 5 minutes on each side. Remove chops from the skillet, and set aside.

Mix the chicken broth, soy sauce and vinegar into the skillet, and bring to a boil. Return the pork chops to the skillet, reduce heat, and simmer 20 minutes, to an internal temperature of 160 degrees F . Remove chops from the skillet, reserving broth mixture, and set aside.

In a bowl, blend the brown sugar, cornstarch, and pineapple juice. Mix into the skillet with the chicken broth mixture. Bring to a boil. Serve with the cooked pork chops.