Sweet 'N' Sour Pork Chop Success

I think I got this recipe out of a Good Housekeeping Magazine, probably in the early 80s. It's obvious it was an ad for PAM^® Vegetable Cooking Spray and Sue Bee^® Clover Honey; what may not be so obvious is that it was also an ad for a Nordic Ware^® Bake 'n' Serve Pan. I still have the page ripped out of the magazine folded down to the recipe; with food spatters and all! I think the first time I made it was for dinner with friends, Rachel and her boyfriend (at the time).

It's great served over/with rice. Back in the 80s, I don't think there was such a thing as boneless chops. The pork is simply moist and fell off the bone. I've made it often over the years. Now I use boneless chops.

(makes 6 servings)

Preparation:

1. Preheat oven, 350^oF.
2. In a large skillet, brown chops in shortening.
3. Spray a shallow 3-quart baking pan with PAM^® Vegetable Cooking Spray.
4. Remove chops to baking pan; season with salt and pepper.
5. Add carrots.
6. In saucepan, combine RealLemon^®, honey, onion, soy sauce, bouillon, and half the pineapple syrup.
7. In small bowl, mix remaining pineapple syrup and cornstarch until smooth; stir into RealLemon^®mixture.
8. Cook, stirring until thickened; pour over chops.
9. Cover; bake 350^oF oven 50 to 60 minutes or until tender.
10. Add pineapple chunks ; top each chop with a pepper ring.
11. Bake covered, 10 minutes longer.
12. Refrigerate leftovers.

My notes:

• Pineapples: I can no longer find them in heavy syrup; I use the variety in their own juice now. I have also used slices rather than chunks.
• Carrots: I just chop them up. Or, I use the mini ones that are now in the market.
• Pepper: I use one pepper: I like color, so I don't always use simply green.
• Pineapples & pepper: I'm not so careful with the final preparation with the pineapples and pepper rings. I generally just put them on.