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A modified version of an excellent dish from the classic community-written cookbook Forum Feasts. See the corresponding blog entry for background and bibliographic information.
This dish is best prepared well ahead of time and refrigerated or frozen before serving.
- Cook time:~1¼ hours
- two (2) tablespoons butter substitute
- three (3) center cut pork chops with bone for flavor
- one (1) cup crushed pineapple
- one half (½) cup water
- one third (⅓) cup cider vinegar
- one fourth (¼) cup brown sugar
- two (2) tablespoons cornstarch
- one half (½) teaspoon salt
- one (1) tablespoon soy sauce
- one half (½) cup thinly sliced onion
- In the bottom of a large four or five quart pot melt the butter substitute and sauté the pork chops for a few minutes per side until there are yummy browned and blackened bits scattered around
- Remove the pork chops to a covered plate, keeping them warm
- To the browned and blackened bits and juices from the pork chops in the pot add the water, vinegar, brown sugar, cornstarch, soy sauce, salt, and pineapple; whisk together and simmer for a few minutes
- Put the pork chops back in the pot and turn them over repeatedly until thoroughly covered with the sauce; cook for thirty (30) minutes covered at a temperature that has the sauce simmering or slightly below simmering
- Add the onions and thoroughly mix into the sauce; cook for another thirty (30) minutes
- After a bit more than an hour cooking in the steps above the dish is ready to be refrigerated or frozen (or served immediately); re-heat by any method