Yield's: 8
8 pounds boneless pork chops
2 tablespoon lemon pepper
2 teaspoon olive oil
2 cup sweet and sour sauce
40 ounces pineapple chunks, drained
1.5 cup green bell pepper, sliced
1.5 cup red onion, wedged
Directions:
Top pork chops with lemon pepper seasoning. Heat skillet over medium high. Add oil and brown pork chops and
saute vegetables. Serve over rice or stir-fry noodles if desired.
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