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Sweet-and-Sour Chops Recipe

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Pineapple chunks and pepper rings accent this rendition from Shirley Heston, field editor from Pickerington, Ohio.

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Sweet-and-Sour Chops Recipe

Prep: 20 min. Bake: 40 min.

Yield: 4 Servings

20 40 60

Ingredients

1/2 cup all-purpose flour
1/2 teaspoon salt
4 bone-in pork loin chop (7 ounces each)
2 tablespoons vegetable oil
1 can (20 ounces) unsweetened pineapple chunks, drained
1 small green pepper, cut into rings
1 cup sugar
2 tablespoons cornstarch
1 cup chicken broth
1 cup cider vinegar
1/3 cup ketchup
1/4 cup cold water
Hot cooked rice

Directions

In a large resealable plastic bag, combine the flour and salt. Add pork chops, one at a time, and shake to coat. In a large skillet, brown chops in oil on both sides. Transfer to a greased 13-in. x 9-in. baking dish. Top with pineapple and green pepper; set aside.
In a small saucepan, combine the sugar, cornstarch, broth, vinegar, ketchup and water until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Pour over chops. Bake, uncovered, at 325° for 40-45 minutes or until a meat thermometer reads 160°. Serve over rice. Yield: 4 servings.

Nutritional Facts 1 serving (7 ounces) equals 493 calories, 11 g fat (2 g saturated fat), 24 mg cholesterol, 784 mg sodium, 91 g carbohydrate, 2 g fiber, 11 g protein.

Originally published as Sweet-and-Sour Chops in Taste of Home April/May 2005, p9

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