6 center-cut pork chops (about 1 3/4 pounds)
Vegetable oil
1/2 cup Realemon lemon juice
3 tablespoons cornstarch
1/2 cup firmly packed brown sugar
1/4 cup chopped onion
1 tablespoon soy sauce
1 teaspoon Wyler's or Steero chicken-flavor instant bouillon or 1 chicken-flavor bouillon cube
20 ounce can pineapple chunks in heavy syrup, drained, reserving syrup
1 cup thinly sliced carrots
Green pepper rings
Preparation
Instructions:
Preheat oven to 350 degrees. In large ovenproof skillet, brown chops in oil. Remove chops from skillet; pour off fat. In skillet, combine lemon juice and cornstarch; mix well. Add sugar, onion, soy sauce, bouillon and reserved syrup; cook and stir until slightly thickened and bouillon is dissolved. Add pork chops and carrots. Cover; bake 1 hour or until tender. Add pineapple; cover and bake 10 minutes longer. Garnish with green pepper; serve with rice if desired. Refrigerate leftovers.
Makes 6 servings.