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1 can pineapple chunks in own juice
4 pork chops
2 medium onions, cut in thin wedges
1 clove garlic, minced
1/4 c light corn syrup
1/4 cup cider vinegar
1 T soy sauce
1 red pepper
1 T cornstarch
2 T water
Drain pineapple; reserve juice. Brown pork chops over med-high heat, about 10 minutes, turning once. Remove chops from skillet. Add onions & garlic; stir fry 1 minute, then stir in reserved juice, corn syrup, vinegar, & soy sauce. Bring to boil over med-low heat, stirring occasionally. Heat 30-40 minutes or until chops are tender. At this point, it sounded like the chops should be back in the skillet, so I put them back in. Remove chops and keep warm. Stir pepper strips in skillet. Stir cornstarch and water until smooth. Add to skillet and bring to boil over medium heat. I think I goofed here when I put the cornstarch directly in the watery vegetable mixture. Stirring constantly, boil for 1 minute. Stir in pineapple and cook until heated through, then spoon over pork chops. We had this over brown rice.
This was just OK - not sure if it was my cooking error, tasteless pork, or if I just had too many Chocolate Cherry Balls today.
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