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Sweet and Sour Pork Chops


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Rate this recipe 3/5 (139 Votes)


  • 1 small onion
  • finely chopped
  • 1 small green pepper
  • finely chopped
  • 1oz butter
  • 1 small can (7 3/4oz) pineapple
  • 2tbsp Demerara sugar
  • 2tsp Worcester sauce
  • 2tsp tomato ketchup
  • 1tbsp sweet chutney
  • 2tbsp malt vinegar
  • 1tbsp cornflour
  • 1/2tsp salt
  • 4 spare rib pork chops
  • 8oz long grain rice
  • cooked


servings 4
Level of difficulty Average
Cost Average budget


Step 1

Turn oven on to 400F/200C/Gas Mark 6

Step 2

Melt the butter and fry the onion and green pepper for about 3mins.

Step 3

Strain the pineapple juice into measuring jug and make up to 1/2pt with water. Chop fruit roughly and add fruit and juice to pan.

Step 4

Stir in sugar, Worcester sauce, tomato ketchup and chutney.

Step 5

Blend together vinegar and cornflour, add to pan with salt. Bring to boil, stirring and cook for 1min.

Step 6

Pour sauce into a 2pt casserole, arrange pork chops on top. Cover and place in oven for 1hr, remove lid for last 15mins.

Step 7

Arrange chops on a warmed plate, pour some sauce over chops and remainder in a sauce boat.

Step 8

Arrange cooked rice around the edge of the dish, serve hot.

Can replace the pork shops with sausages, lamb chops or chicken joints. Cook chicken for and extra 10mins.

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