4 boneless pork loin chops (3/4 inch thick and 4 ounces each)
3 teaspoons canola oil, divided
1/3 cup chopped green pepper
1/3 cup thinly sliced onion
1 can (14-1/2 ounces) reduced-sodium beef broth
1 can (8 ounces) unsweetened pineapple chunks, undrained
2 tablespoons brown sugar
1 tablespoon cider vinegar
1) Boil 2 cups of water. Rinse 1 cup of uncooked rice and add to water. Cover and cook until soft. Stir occasionally.
2) Sprinkle pork chops with salt and pepper. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Cook pork chops until lightly browned, 3-4 minutes on each side. Remove and keep warm.
3) In the same skillet, sauté green pepper and onion in remaining 1 teaspoon oil until almost tender, about 2 minutes.
4) Stir in broth, pineapple, 1/4 cup ketchup, 2 tablespoons of brown sugar and 1 tablespoon of vinegar. Bring to a boil. Return pork to the pan. Reduce heat; cover and simmer for about 5-7 minutes. Ensure internal temperature reaches 145°. Remove and keep warm.
5) Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with pork and rice.