Ingredients
1 can (8 ounces) unsweetened crushed pineapple, undrained2 tablespoons cider vinegar1 tablespoon brown sugar1 tablespoon reduced-sodium soy sauce1/4 teaspoon ground ginger2 bone-in pork loin chops (6 ounces each)1 teaspoon canola oil1 small green pepper, chopped, divided1 small onion, cut into wedges, divided1 small carrot, diced, dividedHot cooked rice, optional
Preparation
In a small saucepan, combine the first five ingredients. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened. Meanwhile, in a large nonstick skillet, brown pork chops in oil; drain.
Line an 8-in. square baking dish with foil; coat the foil with cooking spray. Place pork chops in prepared pan; sprinkle with half of the green pepper, onion and carrot. Pour sauce over all.
Cover and bake at 350° for 30 minutes. Uncover; sprinkle with the remaining vegetables. Baste with sauce in pan. Bake 10-15 minutes longer or until meat and vegetables are tender. Serve with rice if desired.
