Pork chops cooked in a sweet and sour sauce.
- Do not turn stove up too high or the oil and sauce will pop all over the place.
| Ingredients | US | Metric |
|---|---|---|
| Pork chops | 4 chops | 4 chops |
| Whole Wheat Flour | 2 cups | 475 ml |
| Salt | 2 tbsp | 30 ml |
| Ground Black Pepper | 2 tbsp | 30 ml |
| Canola (or Vegetable, or Olive) Oil | about 3 tbsp | about 45 ml |
| Apple or Cranberry (or other type) Juice | 1 ¼ cup | 300 ml |
| Maple Syrup | ⅓ cup | 80 ml |
| Yellow Mustard | ⅓ cup | 80 ml |
| Lemon Juice | 1 tbsp | 15 ml |
| Ground Nutmeg | 1 tsp | 5 ml |
- Pre-heat a large frying pan over low heat with enough oil to cover bottom.
- Rinse off pork chops and set aside.
- In a large bag, combine whole wheat flour, salt, and pepper.
- Place pork chops in bag with four mix.
- Mostly seal the bag. Leave enough room to blow air into bag to inflate.
- Seal bag rest of way and shake pork chops and flour mix until pork chops are well coated.
- Place pork chops in pan carefully.
- Cook, flipping occasionally until almost cooked.
- In a medium bowl, whisk the juice, yellow mustard, maple syrup, lemon juice, and nutmeg together.
- Pour sauce into pan over pork chops.
- Cook until sauce thickens to about the consistency of honey.
- Remove pork chops from pan, pour sauce over them and serve.