Sweet and Spicy Pork Chops

Entry in RSC #10.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4  boneless pork loin chops, approx 1 inch thick
• 2  teaspoons  vegetable oil
• 2  granny smith apples, peeled, cored and sliced thin
• 1  cup pineapple tidbits, drained reserve juice
• 4  carrots, scraped and sliced
• 1  red jalapeno chile, chopped
•  salt and pepper
• 1  cup  pineapple juice (add water to make 1 cup)
• 1⁄2 cup chicken broth
• 2  teaspoons Dijon mustard
• 2  tablespoons brown sugar
• 2  teaspoons cornstarch
•  garnish with chopped cilantro

Directions

1. In a large pan, brown pork chops in veggie oil for 3 minutes on each side.
2. Mix in a separate bowl the pineapple juice, chicken broth, Dijon mustard and 2 tbls brown sugar.
3. Add to pan with pork chops.
4. Add sliced carrots and cover pan to simmer 8 minutes on low.
5. Add apples and pineapple and simmer for another 5 minutes until meat is cooked and apples are crisp tender.
6. Remove from pan onto a serving platter and mix 2 tsp water with 2 tsp corn starch and add to pan with cooking juices.
7. Cook for 1 minute.
8. Pour over meat mixture.
9. Serve with steamed rice.