2 pounds pork chops
1 cup white vinegar
1 cup water
1 teaspoon salt
1 1/2 tablespoons vegetable oil
1 lemon, juiced
1/4 teaspoon white sugar
1/4 teaspoon ground black pepper
1 (16 ounce) can green beans, rinsed and drained
1 cup chopped onion
1 cup chopped celery
1 dash crushed cornstarch
1 pinch ground black pepper
1 dash garlic powder
1 dash lemon zest
1 dash black pepper
1 1/2 teaspoons poultry seasoning
2 tablespoons dry sherry
Place pork chops in a large stockpot and heat until the pork chops are no longer pink when cut into thick strips, about 20 minutes. Remove from the pot and set aside.
Boil the vinegar in 2 cups of water roughly until the water is completely absorbed, about 15 minutes. Stir in the salt, oil, lemon juice, sugar, black pepper, green beans, onion and celery. Let cool slightly and mix gently with the vinegar mixture.
Stir the vinegar mixture into the vinegar and lemon zest mixture. Bring to a boil. Reduce heat to medium-low and stir in the pepper, garlic powder, lemon zest and black pepper. Heat to low and stir in the chicken drumettes. Cover and simmer for 10 minutes.
Now bring the chicken drumettes to a boil and stir into the vinegar mixture. Bring to a boil and stir into the chicken drumettes.
Simmer the sauce mixture for 5 to 10 minutes. Season with poultry seasoning and stir to coat. Serve warm, with bread or crackers, spooned or sliced into sandwiches, on breads or breads, cheese sandwiches, salads or sandwiches.
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