Hawaiian Pork Chops

Hawaiian Pork Chops 4-6 boneless pork chops salt and pepper 1 green pepper, chopped 1 small onion, sliced 1 cup beef broth 1 6 oz can pineapple chunks (with juice) 1/4 cup ketchup 2 tbsp brown sugar 1 tbsp vinegar cornstarch slurry (1 tbsp cornstarch + 3 tbsp water) Rice Season pork chops with salt and pepper and pan fry until cooked through. Remove from skillet, and set aside. In the same skillet, saute the onion slices and green pepper pieces until tender. Add in beef broth, pineapple and juice, ketchup, brown sugar and vinegar. Bring to a boil and then reduce to simmer. Add in the pork chops, and cover. Cook on a low simmer for 15 minutes. Remove pork chops from the sauce and set aside once again. Mix up cornstarch slurry and add to the liquid in the skillet, stirring until the sauce has thickened. Serve pork chops over rice, with a serving of the sauce over top.