Sweet and Sour Sauce

1 1/4 cups pineapple juice
1 Tbs. Cornstarch
1 cup sugar
3/4 cup vinegar
1/4 teaspoon ginger
1 Tbs. Soy sauce
1 Chicken bouillon cube

Mix cornstarch with 1/4 c. pineapple juice. Set aside. Combine remaining ingredients and bring to a boil. Slowly add juice & cornstarch mixture and stir until it comes to a boil again. Cook until thickened.

Spuds & Chops

Spuds:
Combine:
1 can cream soup (chicken, mushroom, celery, broccoli, whatever)
1/2 c. milk
1/2 c. sour cream
1 c. grated cheddar cheese
1 1/2 c. fried onions
Add:
30 oz. bag hash browns
Combine well. Spread into greased 9x13 baking dish.

Chops:
6 Pork Chops
Season with:
1 tsp. garlic powder
1 tsp. season all
1 tsp. Montreal steak seasoning
Dredge in:
1/4 c. flour
Dip in:
2 eggs, beaten
splash of milk
Dredge again in:
2 c. seasoned bread crumbs (I use stovetop I have put through the food processor)
Fry in:
4 Tbs. olive oil
Fry for maybe 5 minutes each side. Just until nicely browned. Place chops on spuds & cover & bake 30-45 mins at 350. Just depends on how thick the chops are, how long you fried them & how thawed the potatoes were. I like to really brown the chops & if they are thin they are pretty much done when I put them on the taters. I usually thaw the potatoes too so it doesn't take too long to cook. A bit of a variation is to uncover and add some reserved cheese & onions for the last 5 minutes of baking. You can also save or make some more of the soup sauce and pour over the top of the chops. Just depends on how saucy you like it.