It worked! Food Storage Recipe: Sweet and Sour Pork Chops

Monday, June 25, 2012
The sun oven worked - just as promised!  Hooray!


Sweet and Sour Pork Chops
(in slow cooker or sun oven)

4 pork chops
1 20oz can pineapple chunks (NOT drained)
1 onion (could use dehydrated onions here if you wanted)
1 Tbsp lemon juice
3 Tbsp apple cider vinegar
3 Tbsp soy sauce
1/4 cup brown sugar
1/4 tsp ground ginger
2 Tbsp cornstarch
3 Tbsp water

Place pork chops in slow cooker or bottom of enamelware pot (for sun oven).  Combine all other ingredients except for cornstarch and water; mix well and pour over top of pork chops.  Cook on low 6-8 hours or in sun oven for several hours.  One hour before serving, mix cornstarch in water, and add to slow cooker so sauce will thicken.  [If you use the sun oven, you'll probably want to add the cornstarch/water mixture more than an hour before serving - because opening the oven lets out so much heat and will take 30 minutes just to come back to temperature - or just finish the sauce on the stovetop right before serving.]

Now, had I been a bit more prepared today, I could have done the rice in the sun oven, too.  But I just ran out of time to prep it before we had to leave for church (I needed to look up the water to rice ratio - it's different than cooking rice on the stovetop or in a rice cooker).  And if I had a smaller enamelware container, or probably even a mason jar, I could have done the vegetables in the sun oven - too!  Hmm, lots of things to test out for next time!

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