Friday, March 5, 2010

Sweet and Sour Pork Chops

Well, it had to happen. I had to find a dud in the cookbook I've been raving about. This recipe wasn't necessarily bad, mind you, but it was just TOO much of a shortcut. I basically picked the recipe because I didn't believe that anything out of the microwave could have been worthwhile. I was right. I don't think I'd make this again. Still, it was worth the experiment and we did eat it, so it wasn't a total loss. Here's the recipe just in case you want to give it a whirl yourself.

1 tbsp ground ginger
2 tsp minced ginger
1/4 cup ketchup
3 tbsp low-sodium soy sauce
2 tsp cornstarch
dash crushed red pepper flakes
1 20-ounce can pineapple chunks, drained, liquid reserved
4 boneless pork chops
1 bunch scallions, white and tender green parts, sliced
2 tbsp toasted sesame seeds
salt and pepper


  1. Combine the ginger, garlic, ketchup, soy sauce, cornstarch, pepper flakes and pineapple juice in a microwave-safe casserole dish; whisk until smooth
  2. Transfer the pork chops to the casserole dish, turning to coat. Cover with lid.
  3. Microwave on high for 6 minutes; stir gently and add the pineapple chunks.
  4. Cover and microwave for 5 minutes longer, rotating the dish halfway if your microwave does not have a turntable
  5. Let the meat stand 2 to 3 minutes to cool. Sprinkle with scallions and sesame seeds and seasons with salt and pepper to taste. Serve immediately.

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