2 lbs. pork shoulder or end chops
1 tbsp. oil or melted shortening
1 envelope brown gravy mix
3/4 c. cold water
1/8 c. honey (I use dark syrup)
3 tbsp. soy sauce
1 tsp. ginger
2 tbsp. red wine vinegar
1/2 tsp. garlic powder
6 carrots, thinly sliced
1 medium onion, cut to wedges
1 green pepper cut in 1" slices cooked rice

Cut pork in 1 inch squares, discarding bones and fat. Brown pork in large skillet or dutch oven in oil stirring often. Cook carrots and browned pork together, in 1 cup water covered until tender about 15 minutes. Remove cover let water boil away. Watch closely. Combine gravy mix, 3/4 cup water, honey and soy sauce, vinegar, ginger and garlic powder. Add to pork and carrots with onions and green pepper. Cover and simmer about 25 minutes. Served over rice.