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| 4 |
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pork chops 3/4 inch thick |
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oil |
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salt and pepper to taste |
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| 1 |
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can 8 1/2 oz pineapple chunks and juice |
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| 1/3 cup |
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Hienz 57 sauce |
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med bell pepper, cut into strips |
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cornstarch |
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| In skillet, brown pork chops in oil. Drain Season with salt and pepper. Combine pineapple chunksand juice with Hienz 57 sauce. Pour over chops. Cover; simmer 45 minutes or until chops are tender. Add bell pepper, cover and simmer 15 - 20 minutes or until pepper is tender. Thicken sauce with cornstarch mixed with water. |
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| Recipe Source |
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Source: Barbara Webb
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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