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Makes 4 servings
- 4 to 6 Pork chops (about 1-1/2 pounds)
- salt and ground black pepper
- 1/4 cup vegetable oil
- 1 cup chopped Onion
- 1 20-ounce can pineapple chunks (drain; reserve syrup)
- 1/4 cup dry sherry
- 1 tablespoon cornstarch
- 1/2 teaspoon ground ginger
- 3 tablespoons soy sauce
- 1 cup sliced celery
- 1 cup thinly sliced carrots
- 2 to 3 cups hot cooked rice
Season Pork chops with salt and pepper. Brown each side in oil. Remove all but 2 teaspoons fat. Add Onion and cook lightly. Stir in pineapple syrup and water to make 1-1/4 cups. Add sherry; cover and simmer 30 minutes or until chops are tender. Blend cornstarch, ginger and soy sauce. Stir into meat mixture. Cook about 1 minute or until slightly thickened. Add celery, carrots and pineapple. Cover and cook until vegetables are tender crisp, about 10 minutes. Serve with fluffy rice.