Sweet and Sour Pork Chops & Fried Rice

Sweet and Sour Pork Chops & Fried Rice

Serves 4-6

• 2-3 eggs, lightly beaten
• 1c frozen peas and carrots
• 4-6 pork chops
• 4c. cooked rice
• 1Tbsp Soy Sauce
• 1/4c water
• 3Tbsp white vinegar
• 2 tsp. soy sauce
• 3 Tbsp. sugar
• 2 Tbsp. ketchup
• 1 large onion, sliced
• 2 medium tomatoes, wedged
• 2 garlic cloves, minced
  
  Preheat oven to 375 degrees. In a wok or large skillet, heat vegetable oil over medium-high heat. Add eggs and 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 and let cook 4 minutes. Stir in peas and carrots and 1 Tbsp. soy sauce.  Transfer rice mixture into an ungreased 13x9 baking dish.  Season pork shops on all sides with salt and pepper.  Wipe wok or skillet clean. Add oil and cook pork chops for 4 minutes over medium high heat until golden brown on both sides.  Arrange chops on top of rice mixture.  In a small bowl, combine water, sugar, vinegar, ketchup, 2 tsp. soy sauce and set aside.  Using remaining oil in wok or skillet, stir-fry onions and garlic for 2 minutes. Add tomatoes; stir-fry one minute more. Add sauce and stir-fry one minute longer, until  heated through. Pour sauce over pork chops. Bake, covered for 20-25 minutes.

You can change this up by doing chicken breasts instead of the pork chops, and even cutting the pork or chicken into bite-size pieces.  We personally don't like the tomatoes, so we take them out of the recipe, but you can leave them in if you wish.