Chinese sweet and sour dishes have always been comfort food for many. It's winter and freezing here in Sydney. Mr J is away in Perth and I am getting busy preparing for our trip to Malaysia at the end of this week. This one-pot Sweet and Sour Pork Chop dish which is our all time favourite, will be the dinner for little Miss C and me tonight.
It's delicious, very easy to make and it's a healthier option than Takeaway Chinese Food.
Chinese Sweet and Sour Pork Chops with Yellow Bell Pepper (Capsicum) Recipe (Serve 4)
Ingredients
- 4 x Pork Chops
- 1 medium onion, sliced
- 1 yellow bell pepper (yellow capsicum), cut into long strips
- 2 tbsp green peas
- 4 tbsp oil
- 1/2 cup water
- 2 tbsp rice wine vinegar
- 1 1/2 tbsp sugar
- 1 1/2 tbsp tomato ketchup (I use Heinz)
- 1/2 tsp salt
- 1/2 tsp Worcestershire sauce
- Corn starch water (mix 1 tbsp water with 1 1/2 tsp corn starch in a bowl)
Method
- Heat 3 tbsp of oil in a frying pan and pan fry pork chops until brown on both sides and cooked through (approximately 3 minutes on each side depending on the thickness of your chops).
- Remove and place them on a serving plate.
- Heat 1 tbsp of oil in a wok or a sauce pan, stir fry the onion until soft, add yellow bell pepper and green peas and stir fry for a further minute.
- Add water, rice wine vinegar, sugar, ketchup, salt, Worcestershire sauce; bring to a boil.
- Add corn starch water to thicken the sauce.
- Pour the sauce over the pork chops and serve immediately with steamed rice.