Instructions
2 medium cans diced pineapple, drained and reserved
Water
1 1/2cups sugar
1/2 cup brown sugar
4 tablespoons cornstarch
1 cup cider vinegar
2 tablespoons soy sauce
2 teaspoons ground ginger
2 chicken bouillion cubes
6 pork chops 1 small onion, sliced
2 large green bell peppers, sliced
Rice or noodles
Drain and reserve juice from pineapple. Add enough water to reserved juice to make 2 1/2 cups liquid. In a 2-quart saucepan, add juice, sugars, corn starch, ginger and bouillion cubes. Bring to a boil, stirring constantly. Boil for 1 to 2 minutes until dark brown. (You may add more vinegar to taste at this point.) Set aside. In a baking dish, arrange pork chops, top with onion slices green pepper rings and pineapple and pour sauce over all. Cover and bake at 350 degrees for 1 hour or until meat tests done. Serve over rice or noodles.
