2cans440g ea Pineapple Pieces, drained but retain the liquid ( 15.5 oz ea cans )
2cupsTomato Sauce(thick Ketch Up)
2TBDark Brown Sugar
2TBApple Cider Vinegar
5Carrotspeeled and thinly sliced
1Green Bell Pepperchopped
1TBVegetable Oil
8Pork Chopsdeboned and lightly seasoned
Instructions
Pre-heat the oven to 180 deg C (350 deg F) – spray a large oven dish or two, with cooking oil
Place the Pineapple liquid, Tomato Sauce, Sugar and Vinegar in a medium saucepan – bring to the boil – cook 3 – 5 minutes
Add the Pineapple pieces, Carrots and Bell Pepper to the sauce – heat through and remove from heat
Heat the Oil in a large skillet – brown the Pork Chops, both sides – arrange in a single layer in the prepared oven dish(es) – pour the Carrot/Pineapple sauce over, completely covering the Pork – cover with aluminum foil and bake 25 – 30 minutes – remove the foil and bake a further 5 – 10 minutes or until the Pork is fully cooked
Nutrition Facts
Sweet and Sour Pork Chops
Amount per Serving
Calories
511
% Daily Value*
Fat
26
g
40
%
Saturated Fat
8
g
50
%
Polyunsaturated Fat
14
g
Cholesterol
176
mg
59
%
Sodium
526
mg
23
%
Carbohydrates
12
g
4
%
Fiber
3
g
13
%
Sugar
8
g
9
%
Protein
55
g
110
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.