Crockpot Sweet and Sour Pork Chops
- 4 boneless pork chops
- 1 (20 ounce) pineapple chunks in juice
- 1/2 sweet onion, chopped large pieces
- 1/2 green bell pepper, chopped large pieces
- 1 tablespoon lemon juice
- 3 tablespoons cider vinegar
- 3 tablespoons soy sauce
- 1/4 cup brown sugar
- 1/4 teaspoon ground ginger
- 2 tablespoons cornstarch
- 3 tablespoons cold water
- Place pork chops in bottom of crock pot.
- Mix all ingredients EXCEPT cornstarch and water -- also add juice from pineapple can. Pour mixture on top of chops.
- Turn crock pot on high temperature for 1 hour. Cook on low for 5-6 hours.
- During last 1 hour of crock pot time, mix cornstarch in cold water and stir into juices in crock pot. These chops are wonderful served with rice.
Oyako Donburi -By David Hanson
Ingredients
• 1 tablespoon vegetable oil
• 3/4 pound skinless, boneless chicken - cut into small chunks
• 1 onion, thinly sliced
• 1 cup chicken broth
• 2 tablespoons Aji Mirin (optional)
• 3 tablespoons white sugar (or to taste)
• 4 tablespoons soy sauce (or to taste)
• 1/2 cup chopped green onions
• 5 or 6 eggs, beaten
Directions
3. Heat oil in a large skillet over medium-high heat. Saute chicken until it begins to carmelize. Add Aji
Mirin, then add onion until the onions soften a bit, about 5 minutes ..
4. Stir in the chicken broth, sugar, soy sauce. Cook over medium for a few more minutes. Bring to boil.
Sprinkle in half of the green onions, stirring gently. Pour lightly beaten eggs over the chicken mixture. Top
with the remaining green onions. Cover and simmer until the eggs are cooked through, about 5 minutes. In
Japan, the eggs are often served quite soft. Cook to how you like them.
Serve over cooked Japanese short grain rice in a bowl.
