Ingredients
4 to 6 pork chops
1 chicken bouillon cube
1 1/2 c. hot water
2 1/2 Tbsp. cornstarch
1/2 c. cider vinegar (or less)
juice of 1 lemon
1/2 c. brown sugar
1 tsp. salt
1/8 tsp. pepper
1 medium green pepper
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Mexican tamarind candy — sweet, sour, spicy, salty snack tradition
Professional-grade blender — silky purees, hot soups, nut butters
SG2 micro-carbide steel with 101-layer damascus — ultimate edge retention
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces
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Trim extra fat from chops; grease pan with fat and brown chops well on both sides. Drain fat from pan. Mix chicken bouillon and water and add cornstarch, then add remaining ingredients except green pepper. Add bouillon mixture to chops. Cover pan and cook slowly for about 1 hour or until chops are tender. Remove stems and seeds from green pepper and add, cooking for 5 minutes more, uncovered. Serve over rice.