sweet-and-sour pork chops
I'm still going through recipes I've found when going through my mother's house after she passed away. I didn't realize she had so many recipes tucked away on scraps of paper and cards!
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prep time
15 Min
cook time
1 Hr 10 Min
method
Bake
yield
4 serving(s)
Ingredients
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 4 pork loin chops, 1 inch thick
- 2 tablespoons vegetable oil
- 15 1/4 ounces can unsweetened pineapple chuncks, drained
- 1 small green bell pepper, cut into rings
- 1 cup sugar
- 1 cup chicken broth
- 1 cup white vinegar
- 1/3 cup ketchup
- 2 tablespoons cornstarch
- 1/4 cup cold water
- hot cooked rice
How To Make sweet-and-sour pork chops
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Step 1Combine the flour and salt in a bowl; stir well. Dredge the pork chops in the flour mixture.
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Step 2Brown the pork chops in hot oil in a skillet over medium heat. Remove from the skillet; discard the drippings. Place in an ungreased 8 inch square baking dish; top with the pineapple and green peppers.
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Step 3Combine the sugar, chicken broth, vinegar, and ketchup in a small saucepan; stir well. Bring to a boil over medium heat.
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Step 4Combine the cornstarch and water, stirring well. Add the cornstarch mixture to the broth mixture; cook, stirring constantly, until the mixture is thickened and bubbly.
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Step 5Pour the mixture over the pork chops. Cover and bake at 325 degrees for 50 minutes or until the pork chops are tender. Serve over hot cooked rice.
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