Clever Connie's Sweet & Sour Pork Chops

I work with developmentally-challenged adults - a few without dentures, some without the motor-skills to handle knives and forks. My extraordinarily clever supervisor came up with this recipe allowing them (and a spoon) to enjoy the taste of a good pork chop. The meat falls from the bone and shreds easily. The sauce creates a taste of China.

• Ready In: 2 hrs 10 mins
• Serves: 4

Ingredients

• 4  pork chops
• 1  tablespoon  oil
• 2  garlic cloves, minced
• 1  cup brown sugar
• 1  cup tomato ketchup
• 1⁄4 cup soya sauce
• 1  cup water

Directions

1. Set the oven at 250 degrees Fahrenheit.
2. Trim excess fat off the pork chops.
3. Add oil to frying pan and heat on high.
4. Add garlic and swirl around for 30 seconds- don't let it brown or burn.
5. Lower heat under frying pan. Brown the chops on both sides.
6. Remove chops and place in an ovenproof baking dish in a single layer.
7. Scrape the garlic and "brown bits" from the frying pan onto the top of the chops.
8. Mix remaining ingredients together well and pour over the chops.
9. Place chops into the oven.
10. Lower heat to 200 degrees Fahrenheit.
11. Leave chops in the oven for 2 hours or more.
12. When the chops come from the oven - the longer the better - the meat will fall from the bones and the fat is easily removed.
13. Shred the pork and return it to the "sauce".
14. Leave the meat in the oven until you are ready-to-serve.
15. Serve over rice.