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Sweet and Sour Pork Chops II

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DescriptionEdit

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

IngredientsEdit

  • 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

DirectionsEdit

  1. 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
  2. Remove the pork chops to a covered plate, keeping them warm
  3. 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
  4. 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
  5. Add the onions and thoroughly mix into the sauce; cook for another thirty (30) minutes
  6. 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

See alsoEdit

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