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Sweet and tangy pork chops simmered in a white-wine infused savory broth. A big-flavored entrée that would pair well with rice or potatoes.

Louisiana Pork Chops

6 pork chops
1 teaspoon salt
1/2 teaspoon cayenne pepper
2 tablespoons vegetable oil
1 1/2 cups white wine
1 cup chopped green bell pepper
1 cup chopped onion
1 clove garlic, minced
2 (8-ounce) cans pineapple chunks
3 tablespoons soy sauce

1. Sprinkle pork chops with salt and cayenne pepper. Heat a large skillet over medium heat. Add oil and brown pork chops on both sides. Add white wine, green bell pepper, onion and garlic. Bring to a boil, cover and reduce heat. Gently simmer for 25 to 30 minutes. Remove pork chops and hold warm.
2. Drain pineapple, reserving liquid. Add soy sauce and reserved pineapple liquid to skillet. Stir and simmer until thick, then add pineapple chunks and bring to a boil. Serve over the pork chops.

Makes 6 servings.