Tuesday, May 27, 2008

Sweet and Sour Pork Chops

I'm sure I've said this before, but I'm not a huge pork fan, so I'm always on the lookout for something interesting and exciting to spice things up. When I saw this recipe on Cakes to Bake, I figured I'd have a new one to add to the pork rotation.

Mine didn't look as good as hers, although that could be because I used white vinegar instead of cider vinegar - whoops. I'll be curious to try it the real way...

It wasn't too bad, but nothing fabulous. Pat liked it, though... so maybe it's just me and my weird thing with pork...


  • 1 package of boneless pork chops
  • 3/4 teaspoon of pepper
  • 1/2 cup of water
  • 1/3 cup of cider vinegar
  • 1/4 cup of packed brown sugar
  • 2 tablespoons of soy sauce
  • 1 tablespoon of Worcestershire sauce
  • 1 tablespoon of cornstarch
  • 2 tablespoons of cold water

Sprinkle the pork chops with the pepper.

In a large skillet coated with cooking spray, cook the pork chops over medium heat for 4-6 minutes on each side until lightly browned.

Remove the pork chops from the pan and keep warm.

Add the water, vinegar, brown sugar, soy sauce, and Worcestershire sauce to the skillet. Stir to loosen the bits on the bottom of the pan.

Bring to a boil.

Combine the cornstarch and cold water until smooth. Stir into the skillet.

Return the pork chops to the pan.

Reduce the heat. Cover and simmer for 4-5 minutes or until a meat thermometer reads 160 degrees.

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