1. Brown chops slowly on both sides in fat trimmed from chops in ovenproof skillet. Season with salt and pepper to taste. 2. Combine wine, honey and wine vinegar with 1/4 cup pineapple syrup and pour over chops. 3. Cover and bake in preheated 300 degree oven 1 hour, or until tender. Remove chops to serving dish and keep warm. 4. Add pineapple, onions and green pepper to skillet and simmer, uncovered, five minutes. 5. Combine cornstarch with teriyaki sauce and mint and stir into skillet. Cook, stirring, until mixture boils. Pour over chops. Posted to Rec.Food.Cooking on Jan 27, 1994, Recipe by: rec.food.cooking Posted to recipelu-digest Volume 01 Number 548 by RecipeLu
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|Serving Size: 1 Serving (160g)|
|Recipe Makes: 4|
|Calories from Fat: 1 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 214.9mg||7 %|
|Potassium 206.8mg||5 %|
|Total Carbohydrate 26.9g||8 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 25.3g|
|Protein 1.1g||2 %|
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Calories per serving: 111
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