1 tablespoon olive oil, 4 boneless pork chops, 1 (14.5 ounce) can chicken broth, 2 tablespoons soy sauce, 1 tablespoon vinegar, 2 tablespoons brown sugar, 2 tablespoons cornstarch, ½ cup pineapple juice
Instructions
Heat olive oil in a skillet over medium heat and brown the pork chops for 5 minutes per side. Remove the chops and set them aside. Stir the chicken broth, soy sauce, and vinegar into the skillet and bring the mixture to a boil. Return the pork chops to the skillet, lower the heat, and simmer for 20 minutes until an instant-read thermometer reaches 145 degrees F (63 degrees C). Remove the chops again, keeping the broth in the skillet. In a separate bowl, whisk together brown sugar, cornstarch, and pineapple juice, then stir this mixture into the skillet. Bring to a boil to thicken the sauce and serve over the cooked pork chops.
Nutrition
Total Fat 10g 13%, Saturated Fat 3g 14%, Cholesterol 39mg 13%, Sodium 910mg 40%, Total Carbohydrate 15g 6%, Dietary Fiber 0g 1%, Total Sugars 10g, Protein 15g, Vitamin C 3mg 17%, Calcium 22mg 2%, Iron 1mg 4%, Potassium 268mg 6%
