Louisiana Pork Chops

Sweet and sour pork chops—Louisiana-style—kicked up a notch or two with spicy-hot cayenne. Serve with rice.

Recipe Ingredients:

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
Hot, cooked rice for accompaniment

Cooking Directions:

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.