Hawaiian Pork Chops

 4 boneless pork loin chops (3/4 inch thick and 4 oz each)

1/4 tsp salt

1/4 tsp pepper

3 tsp canola oil, divided

1/3 cup chopped green pepper

1/3 cup thinly sliced onion

1 can  (14 oz) reduced sodium beef broth

1 can (8 oz) unsweetened pineapple chunks, undrained

1/4 cup ketchup

2 Tbsp brown sugar

1 Tbsp cider vinegar

2 Tbsp cornstarch

3 Tbsp cold water

Hot cooked rice, optional

1.  Sprinkle pork chops with salt and pepper.  Heat 2 Tsp oil in a large nonstick skillet over medium heat.  Cook pork chops until lightly browned, 3-4 minutes on each side.  Remove and keep warm.

2.  In the same skillet, saute green pepper and onion in remaining 1 tsp oil until almost tender, about 2 minutes.  Stir in broth, pineapple, ketchup, brown sugar and vinegar.  Bring to a boil.  Return pork to the pan.  Reduce heat; cover and simmer until a thermometer inserted in pork reads 145 degree, 5-7 minutes.  Remove and keep warm.

3.  Combine cornstarch and water until smooth; stir into skillet.  Bring to a boil; cook and stir until thickened, 1-2 minutes.  Serve with pork and , if desired, rice.