Sweet And Sour Pork Chops Gluten Free Recipes

Steps:

• Sprinkle pork chops with pepper. In a large skillet coated with cooking spray, cook pork over medium heat for 4-6 minutes on each side or until lightly browned. Remove and keep warm. , Add the water, vinegar, brown sugar, soy sauce and Worcestershire sauce to skillet; stir to loosen browned bits. Bring to a boil. Combine cornstarch and cold water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. , Return chops to the pan. Reduce heat; cover and simmer for 4-5 minutes or until meat is tender.

Steps:

• Heat oil at medium-high in large skillet.
• Add chops and cook until browned;set aside.
• Reduce heat to medium. Combine broth, brown sugar, cornstarch, and vinegar in skillet.
• Heat to a boil, stirring often.
• Add chops, pineapples, and pepper chunks.
• Reduce heat to medium-low. Simmer covered, until chops and vegetables are cooked through- about 15 minutes, stirring often.
• Serve with rice.

Steps:

• Crispy Pork.
• Combine the cornflour, arrowroot flour and salt with water.
• Cut your pork into cubes and coat them in the batter.
• Heat oil in a deep pan. You can test that the oil is hot enough by dropping in a tiny bit of batter, it if bubbles up straight away it's ready.
• Fry the pork pieces in the oil until they are golden and cooked through, roughly 3-5 minutes.
• Sweet and Sour Syrup.
• Heat sesame oil over medium heat.
• Add the garlic, caster sugar, vinegar, soy sauce and a cup of water. Cook until the sugar dissolves.
• Combine the cornflour with 2 tablespoons of water; add this to the pan and whisk it until it begins to bubble up and boil.
• Simmer for 2 minutes and stir in the tamarind paste. Whisk until well combined and then set aside.
• Recipe Notes.
• To add in some vegetables, you can chop up red and green capsicum and add it in with the garlic and oil. Cook it until soft before continuing on to the next step.

Steps:

• Place pork chops in a 13x9-in. baking dish. In a bowl, combine pineapple juice, ketchup, honey, vinegar, mustard and salt. Pour over the chops. Cover and bake at 350° for 30 minutes. Uncover and bake about 30 minutes longer or until the meat is tender. Remove chops to a serving platter and keep warm. Strain pan juices into a saucepan. Combine cornstarch and water; add to pan juices. Cook and stir until thickened and bubbly; cook and stir 2 minutes longer. Serve immediately over chops.