Serves: 6
Total Calories: 612
Marinate pork chops in pot with sherry, soy sauce, sugar, egg yolk, and condiments for an hour or so. Drain pork chops and coat with flour. Heat 2 tablespoons vegetable oil in Dutch oven. Cook the pork until brown.
Slice the onion into thin slices. Cut and chop red pepper. Cut mushrooms in quarters. Slice cucumber into 1/4-inch-thick pieces. Cut celery into chunks and add some of the tops along with green onions. Remove and drain pork chops.
Add 1/3 cup vegetable oil as needed, and heat over hot fire. Stir-fry vegetables 5 minutes. To drained vegetables, add pineapple syrup, vinegar, and tomato sauce. Combine water and cornstarch. Add pineapple chunks and pork chops. Cook and stir thoroughly.
Fun Fact: Idaho has a rich mining history. Silver Valley’s Morning Star is one of the deepest mines in America at over a mile and a half deep. Bunker Hill ranks as America’s largest underground mine. And the Sunshine Mine was America’s richest silver mine, producing over 300 million ounces of silver, more than the entire output of Nevada’s famous Comstock Lode.
This Dutch Oven Pork Chops recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.
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