Sweet and Sour Pork Chops II

Cook time:~1¼ hours

Description
A modified version of an excellent dish from the classic community-written cookbook Forum Feasts. See the corresponding blog entry for background and bibliographic information.

This dish is best prepared well ahead of time and refrigerated or frozen before serving.

Ingredients

 * two (2) tablespoons butter substitute
 * three (3) center cut pork chops with bone for flavor
 * one (1) cup crushed pineapple
 * one half (½) cup water
 * one third (⅓) cup cider vinegar
 * one fourth (¼) cup brown sugar
 * two (2) tablespoons cornstarch
 * one half (½) teaspoon salt
 * one (1) tablespoon soy sauce
 * one half (½) cup thinly sliced onion

Directions

 * 1) In the bottom of a large four or five quart pot melt the butter substitute and sauté the pork chops for a few minutes per side until there are yummy browned and blackened bits scattered around
 * 2) Remove the pork chops to a covered plate, keeping them warm
 * 3) To the browned and blackened bits and juices from the pork chops in the pot add the water, vinegar, brown sugar, cornstarch, soy sauce, salt, and pineapple; whisk together and simmer for a few minutes
 * 4) Put the pork chops back in the pot and turn them over repeatedly until thoroughly covered with the sauce; cook for thirty (30) minutes covered at a temperature that has the sauce simmering or slightly below simmering
 * 5) Add the onions and thoroughly mix into the sauce; cook for another thirty (30) minutes
 * 6) After a bit more than an hour cooking in the steps above the dish is ready to be refrigerated or frozen (or served immediately); re-heat by any method