3 Tbsp olive oil
1 medium onion, chopped
1 read pepper, chopped
1 small zucchini, chopped
1 Tbsp finely grated ginger [not ground ginger]
1 can of unsweetened pineapple chunks, fruit and juice used separately
1-1/2 tsp cornstarch
• Cut each tenderized pork chop into 3-4 chunks.
• Place 3 Tbsp olive oil in a large non-stick skillet.
• Add the chops and cook, turning them over until meat is no longer red. Do not brown the meat. If the pork is tough, add some stock or water and sauté until tender. Simmer until all the stock is reduced, but do not brown.
• Add the chopped onions. Sauté the onions while you prepare the red pepper.
• Wash and chop the red pepper and add to the skillet.
• Continue to sauté, meanwhile grate the ginger and wash and slice the zucchini.
• Add these to the skillet. Continue to sauté.
• Open up the can of pineapple and drain the juice, reserving the juice for use later.
• Add the drained pineapple and continue to sauté.
• Combine reserved pineapple juice with the cornstarch pour it over the contents of the skillet through a fine sieve. [You don’t want chunks or cornstarch floating in the sauce.]
• Season the dish with salt and pepper to taste. [Remember, the pork chops had salt on them already.]
• Bring it to a simmer, cover and remove skillet from the heat.
• Let it rest for two minutes.
• This just gives enough time to serve the rice or warm the plates in the microwave.
• Serve it promptly.