Sweet and Sour Pork Chops

Great American Brand Name Recipes Cookbook.

6 center-cut pork chops (about 1 3/4 pounds)
vegetable oil
1/2 cup Real Lemon juice from concentrate
2 tablespoons cornstarch
1/2 cup firmly packed brown sugar
1/4 cup chopped onion
1 tablespoon soy sauce
1 tsp chicken-flavor instant bouillon or 1 chicken-flavor bouillon cube, crumbled
1(20 oz) can pineapple chunks in heavy syrup, drained, reserving syrup
1 cup thinly sliced carrots
green or red pepper rings
salt and pepper to taste

Preheat oven to 350F. In large skillet brown pork chops in oil adding some ground pepper to taste. Remove chops from skillet to a 13x9-inch baking dish and add carrots. Combine lemon juice and cornstarch; mix well. Add sugar, onion, soy sauce, bouillon and reserved syrup; cook and stir until slightly thickened and bouillon is dissolved. Pour over chops Cover, bake 55 minutes; add the pineapple and green or red pepper rings and bake 15 minutes longer. Add some salt if needed.

Serve with white or brown rice.

Makes 6 servings

Note: If you want to decrease the tartness due to the lemon juice; add less lemon juice and more pineapple syrup instead.