Louisiana Pork Chops
Sweet and sour pork chops—Louisiana-style—kicked up a notch or two with spicy-hot cayenne. Serve with rice.
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
Hot, cooked rice for accompaniment
- 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.