Baked Sweet-Sour Pork Chops
TOTAL TIME: Prep: 20 min. Bake: 40 min.
YIELD: 2 servings.
Lorraine Menard’s fabulous sweet-sour sauce does her proud whenever she serves these pork chops at home in Omaha, Nebraska. It’s an easy recipe to increase for a crowd, she says, and it never disappoints.
Ingredients
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1 can (8 ounces) unsweetened crushed pineapple, undrained
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2 tablespoons cider vinegar
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1 tablespoon brown sugar
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1 tablespoon reduced-sodium soy sauce
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1/4 teaspoon ground ginger
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2 bone-in pork loin chops (6 ounces each)
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1 teaspoon canola oil
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1 small green pepper, chopped, divided
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1 small onion, cut into wedges, divided
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1 small carrot, diced, divided
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Hot cooked rice, optional
Directions
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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.
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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.
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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.
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