Sweet and Sour pork and onions, a nice change of pace from standard pan fried pork chops.

Serves 2

• 2 pork chops
• 1 1/2 cups chicken stock
• 2 medium onions, sliced
• 1/4 cup sweet wine (such as a Rosé, or apple juice works nicely if you prefer not to use wine)
• 3 Tbl cider vinager
• 2 cloves
• 2 Tbl cornstarch dissolved in a little water

Braising the pork (a combination of searing the meat then cooking in liquid) lets you add nice flavor via the liquid an also keeps the pork nice and moist. Don’t worry about the (apparent) excess onions used – they will soften and add their unique sweetness to the combination of flavors. The sour is brought by cider vinegar, the sweet by a sweet Rosé (apple juice also works nicely if you would prefer a substitute.

 

 

 

Take the pork out of the fridge at least 1/2 hour before cooking, and season both sides well with salt and pepper.

 

 

 

 

 

Heat a skillet over high heat until very hot. Add a tablespoon or two of cooking oil. Brown the chops well on both sides making sure to sear the rind if any.

 

 

 

 

 

Separate the onions into rings and cover the chops.

 

 

 

 

Pour over the stock, wine, vinegar and cloves. Simmer over medium heat, covered, for 15 minutes. Remove the pork. Add the corn starch/water mixture and cook until bubbly. Server sauce over pork.

I think this is a perfect match for some nice rice and any green vegetable. In this case I chose white rice and green beans. The white rice soaks up the lovely sauce nicely.

Sweet and sour Pork and Onions – pork a little different with an Asian fusion touch. With the moistness and flavors I think you’ll like this variation on the traditional pork chop.