Sweet and tangy pork chops
simmered in a white-wine infused savory broth. A big-flavored
entrée that would pair well with rice or potatoes.
Louisiana
Pork Chops
6 pork chops
1 teaspoon salt
1/2 teaspoon cayenne pepper
2 tablespoons vegetable oil
1 1/2 cups white wine
1 cup chopped green bell pepper
1 cup chopped onion
1 clove garlic, minced
2 (8-ounce) cans pineapple chunks
3 tablespoons soy sauce
- Sprinkle pork chops with
salt and cayenne pepper. Heat a large skillet over medium heat.
Add oil and brown pork chops on both sides. Add white wine, green
bell pepper, onion and garlic. Bring to a boil, cover and reduce
heat. Gently simmer for 25 to 30 minutes. Remove pork chops and
hold warm.
- Drain pineapple, reserving
liquid. Add soy sauce and reserved pineapple liquid to skillet.
Stir and simmer until thick, then add pineapple chunks and bring
to a boil. Serve over the pork chops.
Makes 6 servings.
