Meats Recipes - Sweet and Sour Pork with Pineapple Rice

Ingredients                        

• 15 g/1/2 oz/1 tbsp butter

• 4 pork chops

• 300 g/11 oz/1 small can pineapple

• chunks, drained, reserving the juice

• Apple juice

• 30 ml/2 tbsp corn flour (cornstarch)

• 45 ml/3 tbsp light brown sugar

• 45 ml/3 tbsp redcurrant jelly (clear conserve)

• 30 ml/2 tbsp soy sauce

• 45 ml/3 tbsp malt vinegar

• 225 g/8 oz/1 cup long-grain rice

• 1 green (bell) pepper, finely chopped

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Method:

1. Melt the butter in a large frying pan (skillet). Add the chops and fry (sauté) quickly on both sides to brown.

2. Make the pineapple juice up to 300 ml/1 1/4 cups with apple juice. Place the corn flour in a saucepan and blend in the juice.

3. Add the sugar, redcurrant jelly, soy sauce and vinegar. Bring to the boil and simmer, stirring, for 2 minutes.

4. Pour over the chops and continue cooking for 15-20 minutes until the chops are tender.

5. Meanwhile, cook the rice in plenty of boiling salted water for 10 minutes until just tender. Add the pepper for the last 2 minutes.

6. Drain, rinse with hailing water and drain again. Return to the pan, add the pineapple and heat through.

7. Pile on to a serving dish. Top with the chops and the sauce.