50+ Friends Club Cookbook
Meat and Wild Game

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Polynesian Pork Chops

From the Kitchen of: Sylvia Andrew

6		Pork Chops 3/4" thick
2	Tbsp.	Oil or drippings
1/2	tsp	Salt
1/4	c.	chopped Onion
1/4	med.	Green Pepper, diced
1	clove	garlic, minced
1 1/2	Tbsp.	Cornstarch
1	can	(13 1/2oz)Pineapple Tidbits
1/3	c.	water
1	Tbsp.	Brown Sugar
3	Tbsp.	Tomato Sauce or Catsup
2	Tbsp.	Vinegar
1	Tbsp.	Soy Sauce
1	tsp.	Grated lemon rind
1/2	tsp.	Salt
1/2	tsp.	Curry Powder
1/8	tsp.	Pepper
1/4	c	Pecans (if desired)

• brown pork chops in drippings. Pour off drippings reserving 2 Tbsp.
• Add onions, green pepper and garlic. Cook 10 minutes.
• Stir in Cornstarch. Add pineapple tidbits and syrup, water, brown sugar, tomato sauce or catsup, vinegar, soy sauce, lemon rind, 1/2 tsp. curry powder and pepper. Mix well.
• Cook slowly for 5 minutes, stirring constantly. Pour over pork chops.
• Cover tightly and bake at 350 degrees for 45 minutes. Remove cover and continue baking 15 minutes longer.
• Sprinkle with pecans if desired.
• Serve with cooked rice.
• Makes 6 servings.