Sweet and Sour Pork Chops with Vegetables

Ingredients

• 1/2 cup brown sugar
• 1/2 cup rice vinegar
• 1/4 cup ketchup
• 1/4 cup water
• 2 tsp soy sauce
• 2 tsp cornstarch
• 4 boneless, center cut pork chops, 1-inch thick
• 1 pinch salt and pepper
• 2 Tbsp cooking oil
• 12 oz. frozen stir fry vegetables

Directions

1. In a bowl, combine the brown sugar, rice vinegar, ketchup, water, soy sauce, and cornstarch, then whisk until both the sugar and cornstarch have fully dissolved. Put the sauce to the side. Sprinkle both sides of the pork chops with salt and pepper.
2. Warm a large skillet over medium heat, or just a touch higher. When the pan is thoroughly hot, pour in the cooking oil and tilt the skillet so the surface is coated. Place the pork chops in the pan and cook them for about 5 minutes per side, until well browned. Transfer the pork chops to a clean plate, then set another plate upside down over the top to help hold in the heat.
3. Put the frozen vegetables into the same skillet and cook over medium, stirring, for about two minutes, just until some of the frost has come off. The centers may still be icy, and that is fine. Stir the sauce briefly in case the cornstarch has settled, then pour it into the skillet with the vegetables. Cook, stirring, until the sauce starts to simmer; it will thicken and change from cloudy brown to a glossy glaze.
4. Return the browned pork chops to the skillet, nestling them into the vegetables and sauce. Simmer them in the sauce for 2-3 minutes more, or until they reach an internal temperature of 145ºF. Serve hot over rice or noodles.