6 lean, boneless pork chops, about 1 inch thick
1 tablespoon vegetable oil
1 (20-ounce) can pineapple chunks in juice
1/4 cup rice wine or cider vinegar
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1 to 2 tablespoons soy sauce
1/4 cup brown sugar
1/4 teaspoon ground ginger
2 tablespoons cornstarch
1 sweet onion, cut in 1-inch chunks
1 green bell pepper, cut in 1-inch chunks
12 maraschino cherries, halved (optional)
2 cups hot cooked rice
Makes 6 servings.
Heat oven to 350 degrees. Trim excess fat from pork chops. Heat oil in a heavy skillet over medium-high and brown chops on both sides. Drain and place in a single layer in a baking dish or roasting pan.
Drain the pineapple, reserving the juice. Combine juice with vinegar, soy sauce, brown sugar, ginger and 3/4 cup water. Pour over pork chops. Cover pan tightly with lid or foil, and bake until meat is tender, about 30 minutes.
Remove pork chops from baking dish and set aside. Stir cornstarch into 2 tablespoons cold water, and mix into juices in baking dish. Add the pineapple chunks, onion, bell pepper and cherries. Return pork chops to dish and turn to coat. Cover and bake 10 minutes more, until vegetables are crisp-tender. Serve over rice.
Nutrition per serving: 359 calories (17 percent from fat), 6.9 g fat (1.7 g saturated, 3.4 g monounsaturated), 63.6 mg cholesterol, 23.9 g protein, 47.4 g carbohydrates, 1.6 g fiber, 225.2 mg sodium.