1 egg
2 tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
1 pound lean pork shops
2 tbsp. oil

Combine egg, flour, salt and pepper in flat-bottomed mixing bowl. Beat until smooth. Coat pork shops with mixture. Brown in oil heated to 320 degrees in electric fry pan on both sides. Reduce heat to simmer, cover and cook for 30 minutes turning chops over once after 15 minutes.

Sweet and Sour Sauce

5 tbsp. cornstarch
5 tbsp. soy sauce
1/2 cup sugar
1/3 cup vinegar
1 cup canned pineapple chunks in juice, reserve pineapple
1 cup water
1 large green pepper, cut into 1/4-inch slices
1 medium tomato, sliced
1/2 small onion, sliced

Blend cornstarch and soy sauce in 1-quart saucepan. Add sugar, vinegar, pineapple juice and water. Cook over medium high heat stirring constantly until thick and clear, about 4 minutes. Add green pepper, pineapple, tomato and onion. Reduce heat and simmer for 10 minutes. Pour over cooked pork chops and serve with rice.