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Pineapple-Glazed Pork Chops

pork, stirfry - other

4 each boneless pork chops; 1 pound
1/4 teaspoon (each) salt and pepper
1 tablespoon oil
4 green onions; chopped
1 clove garlic; minced
1 teaspoon gingerroot; minced
1/2 cup crushed pineapple
1/3 cup apricot jam
2 tablespoons soy sauce
1 tablespoon rice vinegar

Trim fat from pork chops; sprinkle with salt and pepper. In large skillet, heat oil over medium-high heat; cook chops for 3 to 4 minutes per side or until browned. Remove and set aside. Reduce heat to medium; add 2 tablespoons water to pan, scraping up brown bits. Reserve 1 tablespoon green onions; set aside. Add remaining onions, garlic and gingerroot to pan; cook, stirring, for about 3 minutes or until onions are softened. Stir in pineapple, apricot jam, soy sauce and vinegar; simmer for about 2 minutes or until slightly thickened. Return pork chops to pan along with any accumulated juices; cook, turning to coat, for about 3 minutes or until just a hint of pink remains. Sprinkle with reserved green onions.

Contributor: Canadian Living Magazine (April, 1997)

Yield: 4 servings

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