You win some and you loose some.  The win part is that the path to the pool is finished.  We are waiting for the screaming green dust to come out of the trees, the furniture comes out of storage and summer is officially on.  

This recipe looked great, but is has a flaw.  It over cooks the pork rendering it too tough to eat.  I know it is the recipe as it is the final batch from a large package from Costco.  the sweet and sour tasting gravy is delicious.  I think, if I ever made it again, I would cook down the sauce and maybe put the chops in at the last 15 minutes at most.  

Ingredients:

4 pork chops, 1” thick

1/2 C flour

1/2 t salt

1/4 t pepper

3 T EVOO

1 (10 1/2 oz) can beef broth

1/2 C drained crushed pineapple

1/4 C catsup

1/4 C chopped green pepper

2 T wine vinegar

1 T brown sugar

1 t soy sauce

1/2 t dry mustard

Directions:

1. I made the sauce before going to painting class as this is the day I return home late.  So step one is combine all ingredients except chops, flour, salt and pepper in a blender.  Place in the refrigerator until ready to cook the chops.
2. Dredge chops in flour, salt and pepper.
3. Heat oil in skillet and brown pork chops on both sides.  Pour off excess fat.
4. (Here I deviate from the script.)  Pour the ingredients from the blender into the skillet.  Cook uncovered for 45 minutes.  
5. Add the pork chops the last 15 minutes of cooking.  

They suggested rice and it was delicious with the sauce on it.  I struggled through 1/2 chop.  Jim ate 2.  Jo got the rest cut up for dinner tomorrow.