Sweet and Sour Pork Chops with Fried Rice

Unfortunately, I forgot to take a picture last night so all I have to show you are leftovers. We ate up all the good veggies (snowpeas and baby corn).


SWEET AND SOUR PORK CHOPS
based on a recipe from www.cooks.com

2.5 lbs pork chops
1 large onion diced
approx 1/2 of a fresh pineapple cut into chunks, reserve the core (orginal recipe said to us 20 oz of canned pineapple)
1/2 cup vinegar
1/2 cup brown sugar
4 tablespoons soy sauce
1/2 teaspoon ginger
1/4 cup cornstarch
1 1/2 cups water

1/2 green bell pepper
salt and pepper, to taste

In a dutch oven or large skillet, brown the pork chops. Add onions, juice from the pineapple and core, vinegar, soy sauce, sugar, ginger, salt and pepper.
Cover pan and simmer for 1 hour or until pork chops are tender.
Set pork chops aside. Discard the core.
Combine cornstarch and water, then stir into pan; add bell pepper, and chunks of pineapple. Bring to a boil and cook until sauce has thickened to desired consistency. Add pork chops and cook until heated through.

Serve over white rice, pasta, or noodles.

Fried Rice
Adapted from a Martha Stewart Every Day Food recipe

Serves 4

2 bags of Uncle Ben's long grain rice boil in a bag (original said to use 1 cup long-grain white rice)

some of the above pork cut into small pieces. (The original recipe called for 2 boneless, skinless chicken breasts, 12 ounces total)

Salt and freshly ground pepper
1 tablespoons vegetable oil
2 large eggs
2 scallions, trimmed and thinly sliced on the diagonal
1 teaspoon ginger
1/2 cup diced red or green bell pepper
2 tablespoons soy sauce
1/2 teaspoon sugar
1/2 cup homemade or low-sodium store-bought chicken stock

1 small bag of frozen veggies such as snow peas, baby corn, carrots, green peas


Directions
Cook rice according to package instructions; set aside.

If using chicken: Pound breasts with a mallet until 1/4 inch thick. Cut into strips (each 3 inches long and 1/2 inch wide). Season with salt and pepper.
Heat 1 tablespoon oil in a medium nonstick skillet over medium-high heat until hot but not smoking. Cook chicken until just cooked through, 3 to 4 minutes. Transfer to a plate.

If using cooked pork skip above and cook the egg first.

Reduce heat to medium; add one tablespoon oil. Add eggs; just as whites begin to set, stir to scramble. Add scallions and ginger; cook 1 minute. Add reserved rice and bell pepper; cook 2 minutes. Stir together soy sauce, sugar, and stock; add to skillet. Add reserved chicken or pork; cook until heated through, about 3 minutes. Toss with cooked veggies.