Baked Sweet-Sour Pork Chops |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 2 |
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Lorraine Menardâs fabulous sweet-sour sauce does her proud whenever she serves these pork chops at home in Omaha, Nebraska. Itâs an easy recipe to increase for a crowd, she says, and it never disappoints. Ingredients:
1 can (8 ounces) unsweetened crushed pineapple, undrained |
2 tablespoons cider vinegar |
1 tablespoon brown sugar |
1 tablespoon reduced-sodium soy sauce |
1/4 teaspoon ground ginger |
2 bone-in pork loin chops (6 ounces each) |
1 teaspoon canola oil |
1 small green pepper, chopped, divided |
1 small onion, cut into wedges, divided |
1 small carrot, diced, divided |
hot cooked rice, optional |
Directions:
1. In a small saucepan, combine the first five ingredients. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened. Meanwhile, in a large nonstick skillet, brown pork chops in oil; drain.
2. Line an 8-in. square baking dish with foil; coat the foil with cooking spray. Place pork chops in prepared pan; sprinkle with half of the green pepper, onion and carrot. Pour sauce over all.
3. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with the remaining vegetables. Baste with sauce in pan. Bake 10-15 minutes longer or until meat and vegetables are tender. Serve with rice if desired. Yield: 2 servings.
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