Sweet and Sour Pork Chops

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Pork loin, center loin (chops)

  Fresh, bone-in, separable lean and fat, raw

  4 chop without refuse (Yield from 1 raw ch or 796g

• Cornstarch

  2 tbsp or 15g

• Chicken broth

  Soup, canned, less/reduced sodium

  1 cup or 240g

• Brown sugar

  3 tbsp or 27g

• Rice wine vinegar

  2 tbsp or 30g

• Pineapple

  Raw, all varieties

  2 cup, chunks or 330g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

Directions

1. Cook the rice according to package directions.
2. Heat the oil in a large skillet over medium-high heat. Pat the pork chops dry and brown well, about 4 minutes per side. Transfer to a plate and reduce the heat to medium.
3. In the same skillet, whisk the cornstarch into the cool chicken broth until smooth, then stir in the brown sugar and rice wine vinegar. Bring to a boil, stirring often, until slightly thickened.
4. Return the pork chops to the skillet and add the pineapple and bell peppers. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until the pork is cooked through and the vegetables are tender, about 15 minutes.
5. Serve the pork chops and sauce over the warm rice.