Chinese Sweet and Sour Pork Chops with Yellow Bell Pepper

Serve 4

4 x Pork Chops
1 medium onion, sliced
1 yellow bell pepper (yellow capsicum), cut into long strips
2 tbsp green peas
4 tbsp oil
1/2 cup water
2 tbsp rice wine vinegar
1 1/2 tbsp sugar
1 1/2 tbsp tomato ketchup (I use Heinz)
1/2 tsp salt
1/2 tsp Worcestershire sauce
Corn starch water (mix 1 tbsp water with 1 1/2 tsp corn starch in a bowl)

Method

Heat 3 tbsp of oil in a frying pan and pan fry pork chops until brown on both sides and cooked through (approximately 3 minutes on each side depending on the thickness of your chops).

Remove and place them on a serving plate.

Heat 1 tbsp of oil in a wok or a sauce pan, stir fry the onion until soft, add yellow bell pepper and green peas and stir fry for a further minute.

Add water, rice wine vinegar, sugar, ketchup, salt, Worcestershire sauce; bring to a boil.

Add corn starch water to thicken the sauce.

Pour the sauce over the pork chops and serve immediately with steamed rice.