May 12, 2010

Sweet-and-Sour Pork Chops

bell peppers, Healthy Recipes, main dish, pineapple, Pork, stovetop

Presented by

43 ratings

Prep time: 19 minutes
cooking time 30 minutes
Servings: 6
Partner: Orange-Glazed Carrots

This recipe proves Grandma was right when she said pork chops and fruit were made for each other.

Ingredients

1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
6 ( 1/2-inch-thick) boneless pork chops (about 41/2 ounces each)
2 tablespoons vegetable oil
1 (8 1/4-ounce) can crushed pineapple
1 green bell pepper, chopped
1 cup chopped onion
1 tablespoon molasses
1 tablespoon soy sauce
1/2 teaspoon ground ginger
Hot cooked rice, optional

Directions

1

Combine the flour, salt and black pepper in a small shallow bowl and mix well. Coat the pork chops with the flour mixture.
2

Cook pork chops in vegetable oil in a 10-inch skillet over medium heat until browned, about 3 minutes per side. Reduce heat to low.
3

Place undrained pineapple in a 1-cup measure. Add enough water to measure 1 cup. Pour over pork chops in skillet. Add bell pepper and onion and mix well.
4

Combine molasses, soy sauce and ginger in a small bowl and mix well. Stir into the pork chop mixture.
5

Simmer, stirring occasionally, for 30 minutes. Serve over rice, if desired.

Grandma's Secret Trick

These pork chops are great with rice, but when she wanted a change of taste, Grandma used chow mein or fried rice noodles instead. She said their crispy texture and savory taste were a good match for the rich, sweet pork. And she liked that they were less work because they were ready to use right out of the package. She made sure to serve the dish as soon as she spooned the pork mixture over the noodles so the noodles would still be crunchy.