Makes: 4 servings
Total Cook Time: 1 hour
Nutrition Facts: 698 Calories, 27g Protein, 50g Carbs, 41g fat, 83mg Chol, 1006mg Sodium


  •         1 can (20 ounces) pineapple chunks, drained, reserve juice
  •         1 1/4 cups catsup
  •         1 tablespoon brown sugar, packed
  •         1 tablespoon cider vinegar
  •         4 medium-sized carrots, sliced
  •         1/2 green bell pepper, cut into chunks
  •         (4) four 1 inch thick loin or rib pork chops
  •         2 tablespoons vegetable oil


  1. Cook pineapple juice, catsup, brown sugar, and vinegar in a medium size saucepan for 5 minutes until hot and flavors have blended.
  2. Add carrots, pineapple slices and green peppers. Remove from heat.
  3. Brown pork chops in oil in a large skillet. Arrange pork chops in a shallow baking dish. Spread pineapple-vegetable mixture over top of pork chops.
  4. Cover with foil and bake in preheated 350-degree oven 1 hour or until pork chops are done and vegetables are crisp-tender.

Recipe by Joan Hogate

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