Hawaiian Pork Chops (5 points)

My 10-year-0ld daughter Madison made these for us tonight. They were deeeeelishous!!!!!!

4 boneless pork loin chops (4 oz. each)
1/4 tsp. salt
1/4 tsp. pepper
1/3 c. chopped green pepper
1/3 c. thinly sliced onions
1 can (14-1/2 oz.) reduced-sodium beef broth
1 can (8 oz.) unsweetened pineapple chunks, undrained
1/4 c. ketchup
2 Tbsp. brown sugar
1 Tbsp. cider vinegar
2 Tbsp. cornstarch
3 Tbsp. cold water

Sprinkle pork chops with salt and pepper. In a large nonstick skillet coated with cooking spray, cook the chops for 4-5 minutes on each side or until lightly browned. Remove and keep warm.

In the same skillet, saute green pepper and onion for 3 minutes or until almost tender. Stir in the broth, pineapple, ketchup, brown sugar and vinegar. Bring to a boil. Return pork chops to the pan. Reduce heat; cover and simmer for 6-10 minutes or until meat juices run clear.

Combine the cornstarch and water until smooth; stir into skillet. Bring to a boil; cook for 1-2 minutes or until thickened. Serve over rice if desired.

Yield: 4 servings (without rice = 250 cal, 7 g. fat, 57 mg. cholesterol, 554 mg. sodium, 24 g. carbs, 1 g. fiber, 23 g. protein)