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Sweet and Sour Pork Chops Recipe

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This recipe for Sweet and Sour Pork Chops, by , is from St. Clairsville Red Devil Marching Band Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Deborah Habursky
Added: Thursday, August 16, 2007


6 pork chops (about 1 3/4 lbs)
vegetable oil
1/2 cup lemon juice
3 tbsp cornstarch
1/2 cup firmly packed brown sugar
1/4 cup chopped onion
1 tbsp soy sauce
1 tsp chicken bouillon or 1 chicken flavored bouillon cube
1 20 oz. can pineapple chunks, drained, reserving liquid
1 cup thinly sliced carrots
green pepper rings, optional

In large ovenproof skillet, brown chops in oil. Remove chops from skillet; pour off fat. In skillet, combine lemon juice and cornstarch. Add sugar, onion, soy sauce, bouillon and reserved pineapple liquid; cook and stir until slightly thickened and bouillon is dissolved.. Add chops and carrots. Cover; bake at 350 for 45 minutes or until tender. Add pineapple; cover and bake 15 minutes longer. Garnish with green pepper. Serve with rice.




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