Pastured Pork Chops
It is because our pigs are allowed to run free that they grow slower than the commercial factory farmed pigs. This slower rate of growth is what gives our pork it’s exceptional table qualities and succulent rich, well marbled meat with a full flavour.
Sweet & Sour Pork Chops Recipe
How about Those Pork Chops?
We had a mighty fine meal tonight, thanks to my lovely wife who pulled out an old recipe from her past.
It's called Sweet and Sour Pork Chops and it puts a sweet twist on this meal.
Ingredients:
1/2 c. flour
1 tsp. salt
6 Pastured Pork Chops
2 Tbsp. vegetable oil
1 (20oz.) can of pineapple chunks, drained (reserve juice)
1 green pepper, cut into rings
3/4 c. sugar
2 Tbsp. cornstarch
1 c. chicken broth
1/4 c. cider vinegar
1/3 c. ketchup
1/4 c. cold water
hot cooked rice
Combine flour and salt in plastic bag. Add pork chops 1 at a time and shake to coat. Brown chops in oil on both sides. Transfer to 9"x 13" baking dish. Top with pineapple and green pepper. Set aside.
In sauce pan, combine sugar and cornstarch. Add broth, vinegar, ketchup, water and drained pineapple juice. Bring to a boil and stir until thickened. Pour over chops. Bake uncovered at 325 degrees Fahrenheit for 1 1/2 hours. Serve over rice!