Ingredients
4
4 servings
- •1 tablespoon olive oil
- •4 boneless pork chops
- •1 (14.5 ounce) can chicken broth
- •2 tablespoons soy sauce
- •1 tablespoon vinegar
- •0.5 cup pineapple juice
- •2 tablespoons brown sugar
- •2 tablespoons cornstarch
- •1 (15 ounce) can pineapple chunks, drained
Instructions
- Heat oil in a skillet over medium heat. Sear pork chops in the hot skillet for 5 minutes per side. Transfer chops to a plate.
- Add broth, soy sauce, and vinegar to the skillet; bring to a boil. Return chops to the skillet, reduce the heat, and simmer until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Turn off the heat; transfer chops to a plate and keep warm. Leave cooking liquid in the skillet.
- Stir pineapple juice, brown sugar, and cornstarch together in a bowl.
- Pour pineapple juice mixture into the skillet and mix with cooking liquid. Cook over medium-low heat, stirring occasionally, until sauce comes to a boil and thickens slightly. Add pineapple chunks and cook until heated through, 1 to 2 minutes. Serve sauce with chops.
Nutritional Facts
Per 4 servings
- Calories: 213
- Carbohydrate: 15g
- Fat: 10g
- Fiber: 0g
- Protein: 15g
- Sugar: 10g
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