These 'Sweet & Soup Pineapple Pork Chops' are lovely served on a bed of noodles with some stir-fried veggies on the sideI know that pork features quite a lot on this blog - as I've mentioned before, the quality of our local lamb and beef is not great which is why we tend to eat a lot of pork and chicken.
Having said that, the quality of our local pork chops has not been that great recently either, so I have had to come up with clever ways to make them taste better (and more tender) than they actually are. Because as most of you know, I have an extremely fussy husband …. who just happens to love this dish – so in my book, it’s a winner !
I have not tried this sauce with chicken yet, but my guess is that it would work just as well -:
Sweet & Sour Pineapple Pork Chops
1 kg Pork Chops (around 8 chops)
Oil for frying
1 ½ cups Water
2 tbsp Soy Sauce
½ cup Tomato Sauce (Ketchup)
½ cup Vinegar (Grape or Cider)
½ cup Sugar
4 tbsp Cornflour (Cornstarch) mixed with 2 -3 tbsp cold Water
1 cup fresh Pineapple, cubed
1 large Carrot, sliced into thin ribbons (I use a potato peeler for this)
1 Green Pepper, sliced into strips (optional)
Having said that, the quality of our local pork chops has not been that great recently either, so I have had to come up with clever ways to make them taste better (and more tender) than they actually are. Because as most of you know, I have an extremely fussy husband …. who just happens to love this dish – so in my book, it’s a winner !
I have not tried this sauce with chicken yet, but my guess is that it would work just as well -:
Sweet & Sour Pineapple Pork Chops
1 kg Pork Chops (around 8 chops)
Oil for frying
1 ½ cups Water
2 tbsp Soy Sauce
½ cup Tomato Sauce (Ketchup)
½ cup Vinegar (Grape or Cider)
½ cup Sugar
4 tbsp Cornflour (Cornstarch) mixed with 2 -3 tbsp cold Water
1 cup fresh Pineapple, cubed
1 large Carrot, sliced into thin ribbons (I use a potato peeler for this)
1 Green Pepper, sliced into strips (optional)
Salt & Pepper (optional)
Lightly brown the pork chops in a little oil on the stovetop. Remove and place in an ovenproof dish. Place the water, soy sauce, tomato sauce, vinegar and sugar into a saucepan & bring to the boil. Boil until the sugar has dissolved, stirring occasionally. Turn down the heat & slowly add the cornflour/water mix, stirring continuously to prevent lumps from forming. Continue to cook (whilst stirring) over a low heat for around 5 minutes, and add the pineapple chunks, carrot, green pepper & seasonings (if using). Now pour the sauce over the pork chops in the ovenproof dish, and bake (uncovered) at Gas Mark 5/190'C/375'F for around +- 45 minutes until done (may take less/more time depending on the thickness of your chops). Serve on a bed of noodles with some stir-fried vegetables on the side.
Lightly brown the pork chops in a little oil on the stovetop. Remove and place in an ovenproof dish. Place the water, soy sauce, tomato sauce, vinegar and sugar into a saucepan & bring to the boil. Boil until the sugar has dissolved, stirring occasionally. Turn down the heat & slowly add the cornflour/water mix, stirring continuously to prevent lumps from forming. Continue to cook (whilst stirring) over a low heat for around 5 minutes, and add the pineapple chunks, carrot, green pepper & seasonings (if using). Now pour the sauce over the pork chops in the ovenproof dish, and bake (uncovered) at Gas Mark 5/190'C/375'F for around +- 45 minutes until done (may take less/more time depending on the thickness of your chops). Serve on a bed of noodles with some stir-fried vegetables on the side.
