As promised, I’m doing my darnedest to keep up with the daily posting while on vacation. Snacking on a box of Parmesan Sesame Crackers while skimming through my recipes on the hunt for “inspiration”. Check out this yummy sounding recipe from Taste of Home.com. There’s something wonderful about cider, pineapples, brown sugar and soy all swirling around a nicely browned chop that appeals to me. Throw in the ginger, and my taste buds are doing a little happy dance just thinking about it.
Baked Sweet and Sour Pork Chops
1 can (16 oz) unsweetened crushed pineapple, undrained
4 tablespoons cider vinegar
2 tablespoon brown sugar
2 tablespoon soy sauce
1/2 teaspoon ground ginger
4 bone-in pork loin chops (6 ounces each)
2 teaspoon canola oil
2 small green pepper, chopped, divided
2 small onion, cut into wedges, divided
2 small carrot, diced, divided
3 Cups Steamed Rice
In a small saucepan, combine pineapple, cider, brown sugar, soy sauce and ginger. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened.
While the sauce is thickening, brown the pork chops in a non-stick skillet over medium heat.
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.
Cover and bake at 350 degrees for 30 minutes.
Uncover; sprinkle with the remaining vegetables. Baste everything with sauce in the baking dish.
Continue to bake 10-15 minutes longer or until meat and vegetables are tender. Serve pork chops over rice. If desired, pour sauce over entire plate.
This dish goes great with some beautiful steamed broccoli.