Sweet-N-Tangy Pineapple Pork Chops

Something thrown together one evening for something different to do with pork chops.. Goes well with white rice or Wild Rice Rice-A-Roni..

• Ready In: 40 mins
• Serves: 4

Ingredients

• 4  large boneless pork chops, about 3/4 - 1 inch thick
• 2  teaspoons extra virgin olive oil
• 1  tablespoon butter
• 1 (20 ounce) can pineapple chunks (Drained, Reserve juice)
• 2  tablespoons light brown sugar, packed
• 2  tablespoons cider vinegar
• 2  tablespoons cornstarch (As needed)
• 3  tablespoons warm water

Directions

1. Trim pork chops of excess fat.
2. In a covered skillet, brown pork chops in butter and olive oil.
3. Drain and seperate pineapple chunks from juice, reserving juice.
4. Mix reserved juice, vinegar, and brown sugar until sugar is dissolved.
5. When pork chops have browned, add pineapple chunks and juice mixture to pan, cover, reduce heat to medium low and simmer until tender (about 30 minutes).
6. When chops are tender, remove from pan and cover to keep warm.
7. Mix corn starch with warm water and thicken remaining juice mixture, adjusting thickness as desired.
8. Plate chops and top with thickened sauce.