sweet and sour chops

Beef

Sweet and Sour Chops

Drescription

Pineapple chunks and pepper rings accent this rendition from Shirley Heston, field editor from Pickerington, Ohio.

Ingredients

1/2 cup all-purpose flour
1/2 teaspoon salt
4 bone-in pork loin chops (7 ounces each)
2 tablespoons canola oil
1 can (20 ounces) unsweetened pineapple chunks, drained
1 small green pepper, cut into rings
1 cup sugar
2 tablespoons cornstarch
1 cup chicken broth
1 cup cider vinegar
1/3 cup ketchup
1/4 cup cold water
hot cooked rice

Directions

In a large resealable plastic bag, combine the flour and salt. Add pork chops, one at a time, and shake to coat. In a large skillet, brown chops in oil on both sides. Transfer to a greased 13x9-in. baking dish. Top with pineapple and green pepper; set aside.
In a small saucepan, combine the sugar, cornstarch, broth, vinegar, ketchup and water until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Pour over chops. Bake, uncovered, at 325° for 40-45 minutes or until a thermometer reads 160°. Serve over rice.

Vegetarian Quiche

This vegetarian-friendly quiche is as easy as it gets: You throw all the ingredients in a pan, mix them up, and toss it in the oven. The best part? It's a delicious way to get my kids to eat veggies, and you can store it in the freezer and save it for another day—like during a hectic morning before school. Organic milk is a natural choice for this recipe, since it adds a light creaminess and natural sweetness that complements the vegetables well. I especially love to make this recipe during the summer, but it works all year-round; I vary the ingredients depending on what's in season.