Sweet and Sour Pork Chops
Instructions:
- 6 lean pork chops, trimmed of all fat
- 1 can (8 oz.) pineapple chunks packed in juice
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon cooking oil
- ½ cup cider vinegar
- ¼ cup firmly packed brown sugar
- 3 tablespoons sugar
- 1 tablespoon Worcestershire sauce
- 1 cup carrots, coarsely shredded
- ¼ cup green onions, chopped
- Combine flour, salt, and pepper in plastic bag. Add pork chops and shake to coat.
- Brown flour-coated chops in oil in large skillet over medium heat.
- Pour off excess fat. Drain pineapple, saving juice.
- Combine juice, vinegar, brown sugar, white sugar, Worcestershire sauce, and the flour remaining in bag.
- Pour over chops and simmer over low heat, covered, for 30 minutes.
- Add pineapple, carrots, and green onions.
- Cover and simmer for another 15 to 20 minutes or until pork chops are tender.
- Prepare rice according to recipe on package.
- Serve pork chops with rice.
- Serves six.