This recipe is tailor-made for a handy little kitchen appliance called a roaster oven. You might think that these are only for Thanksgiving turkeys, but roaster ovens come in several sizes. Even better, they allow you to cook recipes that require ovens even in the heat of summer, because they don’t make the kitchen as hot as your regular oven. I like to take roasters out onto our covered back porch and cook out there in the summertime. You can use a baking dish in the roaster, or cook right inside the pan!
I have roaster ovens in 4-, 6- 12- and 18-quart capacities. They’re great for baking, slow cooking and more, so it’s easy to let them become workhorses in your kitchen–and they’re great for parties! Nesco/American Harvest makes excellent, durable versions of this appliance (and this is a completely unsolicited opinion. I’m just recommending something that I purchased and that I use.)
4 boneless pork chops, cubed
1 tbl cornstarch
1 tbl cold water
1/2 cup sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1/2 tsp garlic powder
1/2 tsp ground ginger
1/4 tsp pepper
2 tbl orange juice (optional)
Put all ingredients except pork cubes into a saucepan over LOW heat until it bubbles. Pour some of the sauce into bottom of cookwell of roaster oven. Add pork cubes and then the rest of the sauce. Bake at 325 degrees for 25 to 30 minutes, stirring after 10 minutes.
Serve over rice and steamed vegetables.
This can also be made in a regular oven, in a covered glass casserole dish.
Recipe and photos copyright 2015 Barb Szyszkiewicz for Cook and Count. All rights reserved.
Amazon links in this post are affiliate links, which means that if you purchase something through my affiliate link, it doesn’t cost you anything extra, but Amazon adds a little something to my cooking-gadget fund.