Apricot Sweet & Sour Pork

1/4 cup oil
2 cloves garlic, chopped
2-1/2 pounds lean pork, cut in 1-inch cubes
1/2 cup cider vinegar
1 cup Smucker's Apricot Preserves
1 quart chicken broth
3 green peppers, cut in 1-inch chunks
1 20-ounce can pineapple chunks
1 teaspoon cornstarch
2 tablespoons water

Heat oil and sauté garlic; add pork and stir-fry until pork is lightly browned. Add vinegar, preserves, and chicken broth. Cover tightly and simmer until pork is tender; add peppers and pineapple. Simmer till peppers are tender-crisp (10 minutes). Stir cornstarch into water, add to pork, and stir until thickened. Serve spooned over rice.

Makes 12 servings.