Pineapple-Pork Chop Skillet - cooking recipe

Ingredients

2 (8 ounce) cans pineapple chunks, drained
2 1/2 tablespoons cornstarch
1 cup chili sauce (use Heinz chili sauce)
2 -3 tablespoons brown sugar (you may adjust the amount of brown sugar to suit taste)
1/8 - 1/2 teaspoon cinnamon
1 pinch cayenne pepper (or to taste)
2/3 cup raisins or 2/3 cup dried cranberries
3 -4 tablespoons vegetable oil
6 -7 pork chops (can use less if desired)
garlic powder
seasoning salt or white salt

Preparation

Drain the canned pineapple over a medium bowl reserving the pineapple chunks; whisk in the cornstarch until well blended, then blend in the chili sauce, brown sugar, cinnamon and cayenne pepper; mix well to combine; set aside (leave the whisk in the bowl as you will need to whisk the mixture again just before before using).
Season the pork chops lightly with garlic powder and seasoned salt or white salt.
Heat oil in a large skillet over medium-high heat.
Brown the pork chops in oil until lightly browned on both sides.
Mix the juice mixture again then add to the pork chops in the skillet along with pineapple chunks and raisins (I use use only half of the pineapple chunks) stir to combine in the skillet.
Simmer over medium-low heat for about 20-25 minutes or until the pork chops are cooked thoroughly (cooking time will depend on the size of the thickness of the pork chops).
Serve over rice.