Ingredients
4 pork chops, 3/4" thick
salt
pepper
1 can (8-1/4 oz) pineapple chucks and juice
1/3 c Heinz 57 sauce (can substitute catalina dressing + worcestershire sauce)
1 medium green pepper, julienned
1 T cornstarch
Preparation
In skillet, brown pork shops in oil; drain excess fat. Season chops with salt and pepper. combine pineapple chunks and juice with Heinz 57 sauce; pour over shops. Cover; simmer 45 minutes or until chops are tender. Add green peppers; cover; simmer 15-20 minutes or until pepper is tender. Thicken sauce with cornstarch/water mixture, if needed.
