"Now you can have Chinese food at home any night of the week and you can skip the take-out."
1 (15.25 ounce) can of pineapple chunks
2 Tablespoons canola oil
1 green pepper, diced
1 onion, diced
1 1/2-2 pounds of pork loin chops, cut into bite-size pieces
2 Tablespoons corn starch
1/2 cup light corn syrup (Karo syrup)
1/4 cup cider vinegar
3 Tablespoons soy sauce
2 Tablespoons ketchup
Drain pineapple and reserve juice. Set pineapple aside. Stir fry green pepper and onion in canola oil until vegetables are crisp tender; remove and set aside. In same pan, saute pork until cooked thoroughly. Meanwhile, in a bowl stir together reserved pineapple juice, corn starch, Karo syrup, vinegar, soy sauce and ketchup. Add to pork. Stir in pineapple, green pepper and onion. Bring mixture to a boil. Serve over rice.