Recipe of the Week: Aunt Jean’s Sweet and Sour Pork Chops

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

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