Serves 4
1 Tbsp. Olive oil
4 Boneless Pork Chops
1(14.5 ounce) Can of Chicken Broth
2 Tbsp. Soy Sauce
1 Tbsp. Vinegar
2 Tbsp. Brown Sugar
2 Tbsp. Cornstrach
1/2 Cup Pineapple Juice
Directions
1.) Heat Olive oil in A skillet over medium heat, and brown the pork chops 5 mins on each side. Remove from skillet, and set aside.
2.) Mix chicken broth, soy sauce, and vinegar into skillet, and bring to A boil. Return pork to the skillet, reduce heat. Let simmer for 20 mins to an internal temp of 160 degree's F. Remove from skillet reserving broth mixture. Set chops aside.
3.) In A bowl blend brown sugar, cornstrach, and pineapple juice. Mix into the skillet with chicken broth mixture. Bring to A boil. Serve the sauce over the chops or in separate bowl.
GREAT SERVED WITH RICE
1 Tbsp. Olive oil
4 Boneless Pork Chops
1(14.5 ounce) Can of Chicken Broth
2 Tbsp. Soy Sauce
1 Tbsp. Vinegar
2 Tbsp. Brown Sugar
2 Tbsp. Cornstrach
1/2 Cup Pineapple Juice
Directions
1.) Heat Olive oil in A skillet over medium heat, and brown the pork chops 5 mins on each side. Remove from skillet, and set aside.
2.) Mix chicken broth, soy sauce, and vinegar into skillet, and bring to A boil. Return pork to the skillet, reduce heat. Let simmer for 20 mins to an internal temp of 160 degree's F. Remove from skillet reserving broth mixture. Set chops aside.
3.) In A bowl blend brown sugar, cornstrach, and pineapple juice. Mix into the skillet with chicken broth mixture. Bring to A boil. Serve the sauce over the chops or in separate bowl.
GREAT SERVED WITH RICE
