Directions

1. Heat oil in large nonstick skillet over medium-high heat. Brown chops, about 2 minutes on each side. In small bowl stir together stir-fry sauce, reserved pineapple juice and brown sugar; add to pork skillet with vegetables. Reduce heat to low, cover and simmer 8 minutes until internal temperature on a thermometer reads 145 degrees F and vegetables are tender. Remove roast from oven; let rest about 10 minutes. Uncover, stir in pineapple and cook 3-5 minutes to heat through.