1 c. catsup
1 c. white vinegar
1 c. sugar
1 lb. pork chops
1 tsp. soy sauce
1 tbsp. cornstarch
1/4 c. water
1 bell pepper
1 onion
2 carrots

Brown pork chops in frying pan. Let cool, dice them. Mix cornstarch, soy sauce and water, coat diced pieces of pork. Fry in wok or frying pan 8-10 minutes.

In large pot mix equal amounts of catsup, vinegar and sugar. Bring to a boil. Dice onion and bell pepper, slice carrots. Add to red sauce. Then add pork and let simmer about 35-40 minutes. Cook rice and pour sweet and sour over.