4 loin pork chops
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon vegetable oil
1 (20-ounce) can pineapple chunks, drained with liquid reserved
1 1/4 cups ketchup
1/4 cup water
2 tablespoons light brown sugar
1 tablespoon apple cider vinegar
3/4 cup frozen carrots, thawed
1 green bell pepper, cut into chunks
Directions1.Sprinkle pork chops evenly with salt and pepper.
2.In a large skillet over medium-high heat, heat oil until hot. Add chops and cook 3 to 4 minutes per side, or until browned. Remove chops to a plate; set aside.
3.In the same skillet over medium-low heat, combine pineapple juice, ketchup, water, brown sugar, and vinegar; mix well. Stir in pineapple chunks, carrots, and bell pepper, and cook 6 to 8 minutes, or until vegetables are tender. Return pork chops to skillet and heat another 8 to 10 minutes, or until pork is no longer pink in center.