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Add a photoServings: 4
Ingredients
- 4 x Loin chops 3/4 in. thick
- Â Â Salt and pepper
- 1/2 c. White wine
- 1/4 c. Honey
- 2 Tbsp. Wine vinegar
- 13Â 1/4 ounce Pineapple chunks, liquid removed and syrup reserved
- 2 x Green onions, sliced
- 1 x Green pepper, cut in 3/4"chunks
- 1 Tbsp. Cornstarch
- 1 Tbsp. Teriyaki sauce
- 1 tsp Mint, finely minced
Directions
- 1. Brown chops slowly on both sides in fat trimmed from chops in ovenproof skillet. Season with salt and pepper to taste.
- 2. Combine wine, honey and wine vinegar with 1/4 c. pineapple syrup and pour over chops.
- 3. Cover and bake in preheated 300 degree oven 1 hour, or possibly till tender.
- Remove chops to serving dish and keep hot.
- 4. Add in pineapple, onions and green pepper to skillet and simmer, uncovered, five min.
- 5. Combine cornstarch with teriyaki sauce and mint and stir into skillet.
- Cook, stirring, till mix boils. Pour over chops.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 188g | |
| Recipe makes 4 servings | |
| Calories 203 | |
| Calories from Fat 34 | 17% |
| Total Fat 3.77g | 5% |
| Saturated Fat 1.28g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 208mg | 9% |
| Potassium 320mg | 9% |
| Total Carbs 28.77g | 8% |
| Dietary Fiber 1.4g | 5% |
| Sugars 23.74g | 16% |
| Protein 9.5g | 15% |
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