I made another recipe from the Ultimate Casseroles magazine tonight. It’s Sweet and Sour Pork Chops over Fried Rice, a recipe contributed by popular food blogger, Jaden Hair of Steamy Kitchen. It’s basically fried rice topped with pork chops and a sweet and sour sauce. I like the taste and the ‘casserole twist’ of this dish. If I don’t want to make it as a casserole, I could serve the rice and the pork chops separately.
Sweet and Sour Pork over Fried Rice
(Adapted from BHG Ultimate Casseroles)
2 tablespoons vegetable oil
2 eggs, lightly beaten
4 cups day-old cooked rice, clumps well separated
1 cup frozen peas and carrots or other mixed diced vegetables
1 tablespoon soy sauce
4 3/4-inch-thick boneless pork top loin chops (about 1 pound total)
Freshly ground black pepper (I used white)
1/4 cup water
3 tablespoons sugar (I used 2)
3 tablespoons rice vinegar
2 tablespoons ketchup
2 teaspoons soy sauce
1 large onion, sliced
1 clove garlic, minced
2 medium tomatoes, cut into thick wedges
1. In a wok or large skillet, heat 1 tablespoon of the vegetable oil over medium-high heat. Add eggs; cook until nearly set and scramble them. Add rice, using a spatula to stir-fry and incorporate the eggs throughout the rice. Cook till rice is warm. Stir in peas and carrots and the 1 tablespoon soy sauce. Transfer rice mixture into an ungreased 3-quart rectangular baking dish.
2. Season pork chops on all sides with salt and pepper. Wipe the wok or skillet clean. Add the remaining 1 tablespoon vegetable oil to wok or skillet; heat over medium-high heat. Add pork chops. Cook about 4 minutes or until golden brown on both sides, turning once. Arrange pork chops on rice mixture in baking dish.
3. Preheat oven to 375 degrees F. Combine the water, sugar, rice vinegar, ketchup and the 2 teaspoons soy sauce in a small bowl and set aside. Return wok or skillet to the stove top over medium-high heat (you should still have some vegetable oil left in the pan). When hot, add onion, stir-fry for 2 minutes. Add garlic, stir-fry for 1 minute more. Add tomatoes; stir-fry for 1 minute more. Add rice vinegar mixture; stir-fry for about 1 minute or until heated through. Pour sauce over pork chops. Bake, covered, for 20 to 25 minutes or until the pork chops are cooked through (160 degrees F). Makes 4 servings.
I also made a Cranberry, Chocolate and Kahlua brownie. It is chocolatey and delicious and I like the tart bites of cranberries in it. Use good quality chocolate and cocoa powder for the best flavour. I used Côte d’Or dark (70%) chocolate and Ghirardelli unsweetened cocoa.
The recipe is from Kitchen Flavours. I followed her step in reducing the amount of sugar and I only used half the amount of cranberries as Hubby is not crazy about fruits in his brownies. Check out her other recipes while you’re there!