Sweet and Sour Pork Chops – Book Review/Giveaway
I connected with Shelby Kinnaird a couple of years ago, when Spices and Seasons just hit the shelves. She was kind enough to post a review of my cookbook. Fast forward to April, and I find that she has an electric pressure cooker/instant pot cookbook in the market, yes, just like Instant Indian. This recipe for Sweet and Sour Pork Chops is very closely adapted from her book.
I will tell you all about her book in this post and will have a great giveaway at the end.
About the Cookbook
The Diabetes Cookbook for electric pressure cookers is a collection of delicious low glycemic recipes. These recipes are great for anyone but especially well-suited for managing your diabetes.
Some things that I love about the book, other than the recipes is,
- The section on meal planning
- A good introduction to the diabetes kitchen
- The section on desserts (come on, face it, desserts that are healthy?! I am sure you are with me on that one.
- For someone like me, who is way too fond of her carbs, a book like this works wonderfully to impact just a little mindful balance. The ingredients in the recipes are simple, wholesome, and practical.
About the Sweet and Sour Pork Chops Recipe
I did make just a few tweaks to the recipe, mostly, adding some garlic, ginger and crushed red pepper flakes. Being the lazy person that I am, I also simplified quite a few of the steps.
I also skipped the cornstarch, this sauce is so delish, I keep sneaking spoonfuls of it all the time. Try it and you will too!
I made this on a rainy Sunday. It brightened the day and the table. And before I get onto the recipe, let me tell you about the giveaway. You get a chance to win two cookbooks – Instant Indian and The Diabetes Cookbook.
The details are on my facebook page and there are four ways to win! Random winner is picked on mother’s day!
Other recipes along this flavor universe include this sweet and sour chicken and chili pork and hoisin rice noodles.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
A flavorful take on sweet and sour pork chops.
Ingredients
- 3 tablespoons Spiced Tomato Ketchup (I used Sriracha Ketchup) the book offers a recipe on page 129
- 1 tablespoon Worchester Sauce
- 1 teaspoon yellow mustard
- 1/2 teaspoon freshly squeezed lemon juice
- Few drops of hot pepper sauce (optional), note I skipped this but added crushed red pepper later
- 4 3/4 inch thick, rib pork chops
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons avocado oil, divided
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 teaspoon crushed red pepper flakes
- 1 8-oz can pineapple chunks in juice
- 1 medium green bell pepper cut into thin strips
Instructions
- To make the sauce, in a small bowl, mix together the ketchup, Worchestershire sauce, mustard and lemon juice.
- Turn the instant pot or EPC to sauce setting. All it to get really hot.
- In the mean time, sprinkle the pork chops with salt and pepper. Add 2 tablespoons of avocado oil to the instant pot. Allow it to heat for a minute.
- Add the pork chops and sear for 2 to 3 minutes on each side. This can be done in two batches Remove the pork chops and transfer to a plate. Turn off the saute mode.
- Drain the pineapple juice from the can and mix into the prepared sauce. Reserve the chunks
- Deglaze the pot with 2 tablespoons of water.
- Add the pork chops and the prepared sauce with the ginger, garlic and crushed red pepper flakes.
- Cover and cook on high for 1 minute, allow a natural release.
- Remove the cover and stir well.
- Turn the saute mode back on. Add the green bell pepper and pineapple chunks and cook for 3 minutes until the pineapple softtens.
- Serve hot!