This week we have a restaurant classic for you to try: Aunt Jeans Sweet and Sour Pork Chops!
1 small Onion, peeled and chopped
1 small Green Pepper, chopped
1 ounce Margarine
1 small tin Pineapple chunks – strained, keep the juice and make up to 1/2 pint with water
2 level tbsp Demerara Sugar
1 level tbsp sweet Chutney
2 tbsp Tomato Ketchup
2 tsp Worcestershire sauce
1/2 tsp Salt
2 tbsp Malt Vinegar
1 level tbsp Cornflour
4 Pork Chops or Pork Loin
Heat the oven to 400°F or 200°C Fry the onion and pepper gently in the margarine for 2 – 3 mins.
Add in the Pineapple chunks, Pineapple juice and water, sugar, chutney, ketchup, Worcestershire sauce and salt. Blend the cornflour and vinegar in a bowl, then add to the other ingredients, stirring.
Bring to the boil and cook gently for 1 minute. Pour into a shallow casserole and arrange the pork on top.
Cover and cook in the oven for 1 hour, removing the lid for the last 15 minutes. Pork can be replaced with chicken fillets, if preferred, increasing cooking time by 10 minutes. Serve with boiled rice