Pineapple Pepper Pork - cooking recipe

Ingredients

4 thin butterflied boneless pork chops (1 lb.), trimmed of fat
1/2 tsp. salt
1/4 tsp. garlic powder
1/8 tsp. pepper
2 tsp. oil
1/2 green bell pepper, cut into thin strips
3 thin slices red onion
1 (8 oz.) can pineapple chunks (in their own juice), drained, reserving liquid
water
2 tsp. cornstarch

Preparation

Season pork chops on both sides with salt, garlic powder and pepper.
Heat oil in a large nonstick skillet over medium-high heat until hot. Add chops.
Cook 3 to 5 minutes on each side or until no longer pink.
Place chops on warm platter.
Cover to keep warm.
Add bell pepper strips and onion slices to skillet.
Cook until crisp-tender, stirring and tossing frequently.
In measuring cup, combine reserved pineapple liquid and enough water to make 1 cup.
Add cornstarch.
Blend well. Add mixture to vegetables in skillet. Cook until thickened and bubbly, stirring constantly. Stir in pineapple chunks.
Serve over warm chops.
Makes 4 servings.