Sweet & Sour Pork Chops over Fried Rice

By donnahinkle

Ingredients

• 2 Tbls oil
• 2 eggs, lightly beaten
• 4 cups, day old rice, clumps well seperated
• 1 cup frozen peas and carrots or other mixed diced vegetables
• 1 Tbls soy sauce
• 4 3/4 in thick boneless pork top loin chops (1lb)
• Salt and pepper
• 1/4 cup water
• 3 Tbls sugar
• 3 Tbls rice vinegar or white vinegar
• 2 Tbls ketchup
• 2 tsp soy sauce
• 1 large onion, sliced
• 1 clove garlic, minced
• 2 medium tomatoes, cut into thick wedges

Details

Servings 4
Preparation time 30mins
Cooking time 55mins

Preparation

Step 1

Preheat oven to 375. In a wok or large skillet, heat 1 Tbls oil over medium heat. Add eggs, cook about 1 minute or until nearly set. Add rice, using a spatula to stir fry and incorporate the eggs into the rice. Spread rice out over the surface of the skillet or wok, let cook, without stirring, for 2 minutes. Turn and stir rice, spread out rice again. Cook for 2 minutes more. Stir in peas and carrots and the 1 Tbls soy sauce. Transfer rice mixture into an ungreased 3 qt rectangular baking dish.

Season pork chops on all sides with salt and pepper. Wipe the wok or skillet clean. Add the remaining 1 Tbls of oil to skillet, heat over medium hear. Add pork chops. Cook about 4 minutes or until golden brown on all sides, turning once. Arrange pork chops on rice mixture in baking dish.

For sauce, in a small bowl combine the water, sugar rice vinegar, ketchup and 2 tsp soy sauce, set aside. Return to skillet on the stove top. When hot, add onion, stir fry for 2 minutes, add garlic, stir fry 1 minute more. Add tomatoes, stir fry for i minute more. Add rice vinegar mixture, stir fry about 1 minute, or until heated thru. Pour sauce over pork chops. Bake uncovered for 20 to 25 minutes or until chops are cooked thru.