Pella Chronicle

October 22, 2013

Sweet & Sour Pork Chops


The Chronicle

Pella —

4 - 6 boneless pork chops
1 Tbsp vegetable oil
2 Tbsp butter
1 medium onion
1/2 c apple cider vinegar
2/3 c brown sugar
1/3 c yellow mustard
2/3 c ketchup

In a large skillet, place the vegetable oil and cook the pork chops until the meat is no longer pink.

In a separate pan, saute the onion and butter until the onion is transparent. Add the vinegar, sugar, mustard and ketchup. Simmer to blend the flavors.
Pour the sauce over the pork chops, cover and continue cooking for about 20 minutes.
Serve with rice.