Sweet and Sour Pork Cutlets

Sweet and Sour pork Cutlets
 1/2 cup all-purpose flour
4 boneless pork loin cutlets
2 tablespoons oil
1 can unsweetened pineapple chunks, drained
1 red pepper, cut into slices
8 sugar snap peas, cut into bite size pieces
1 cup sugar, Craig used Splenda, cuts out 774 calories but not the taste.
2 tablespoons cornstarch
1 cup cider vinegar
1 cup chicken broth
1/3 cup ketchup
1/4 cup cold water
hot cooked rice

Put flour into a large resealable plastic bag.
Add pork cutlets, one at a time, and shake to coat.
In a large skillet, heat oil and brown pork on both sides.

Transfer to a greased 13 x 9 baking dish.

top with pineapple, red pepper and snap peas; set aside.

In a small saucepan, combine sugar, cornstarch, broth, vinegar, ketchup, and water. Bring to boil over medium heat; cook and stir 2 minutes or until thickened.
Pour over chops.

Bake, uncovered, at 325 for 40-45 minutes. Serve with rice.