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Sweet and Sour Pork

6-8 lean boneless pork chops
Salt and pepper to taste
Vegetable oil for browning
1 16 ounce can pineapple slices
1 cup granulated sugar
2 Tbsp cornstarch
3/4 cup white vinegar
1 Tbsp soy sauce (I use the low sodium)
1/4 tsp. ground ginger
1 chicken bouillon cube
1-2 green bell peppers cut into thin slices

Dust the pork with a mixture of flour, salt and pepper. Brown in
hot oil. Remove from the pan, cut the pork into bite size pieces.
Drain and set aside. Drain the pineapple juice into a measuring
cup and add enough water to make 2 cups (or add extra pineapple
juice if you have it on hand). Combine the juice, sugar, corn
starch, vinegar, soy sauce. ginger and chicken bouillon cube in a
deep saucepan. Bring to a boil whisking this takes about 5 minutes
to come to a boil. Remove from heat. Place the chicken in an oven
proof casserole dish, pour the sauce over the pork. Bake uncovered
1 hour at 300:. Remove from oven and top the pork with the pineapple
slices and the green peppers. Bake another 30 minutes. Serve with
rice. You could probably double batter the pork instead of single
batter. Personally, when I eat Sweet and Sour Pork, I like to have
my pork battered well.

Double batter: Follow above instructions, dip in egg/milk mixture
(one egg mixed with 1-1 1/2 cups milk) and dip in flour again and
fry in hot oil. Can also be made with chicken using 5-6 chicken


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