1 (4 ounce) can Chinese green bean soup
4 (4 ounce) cans pork chops
1 yellow onion, chopped
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 teaspoon brown sugar
1 teaspoon oyster sauce
1 teaspoon soy sauce
1 teaspoon distilled white vinegar
1 teaspoon white sugar
1 tablespoon honey
1 teaspoon ground ginger
1 teaspoon white pepper
1 teaspoon dry mustard
1 bunch sliced fresh mushrooms
In a large pot combine the Chinese green bean soup, pork chops, onion, soy sauce, oil, brown sugar, oyster sauce, soy sauce, vinegar, white vinegar, white sugar, honey, ginger, white pepper, dry mustard, mushrooms and chicken. Bring to a boil, reduce heat to low, cover and simmer for 30 minutes. Cover, remove from heat and let stand 10 minutes.
Preheat oven to 450 degrees F (220 degrees C).
Remove pork from pan drippings and place in a shallow baking dish. Pour broth over pork. Sprinkle with oyster sauce, soy sauce, brown sugar, brown sugar, lemon juice, oyster sauce, white vinegar, white vinegar, honey, ginger and pepper.
Bake uncovered at 450 degrees F (220 degrees C) for 30 minutes.
Remove skillet from oven and brush chops with brown sugar, lemon juice, soy sauce, oil, brown sugar, oyster sauce, vinegar, white vinegar, honey and ginger. Brush chops with brown sugar mixture.
Bake uncovered for 30 minutes longer or until chops are tender. Remove from oven and brush tops with brown sugar mixture. Serve pork chops with chops and chops with chops with chops.
I followed the recipe exactly making no changes and these were amazing! They were super quick and easy and definitely keep my family entertained. Will definitely make again and definitely take leftovers for tomorrow night.
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