Difference between revisions of "Pork Chops Jamaican"
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Dredge chops in [[flour]] seasoned with [[salt]]. Brown in hot [[oil]] over medium-high heat in 10-inch skillet, about 4 minutes on each side. Discard excess [[oil]]. | Dredge chops in [[flour]] seasoned with [[salt]]. Brown in hot [[oil]] over medium-high heat in 10-inch skillet, about 4 minutes on each side. Discard excess [[oil]]. | ||
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[[Category:Almond Recipes]] | [[Category:Almond Recipes]] | ||
| − | [[Category:Curry Recipes | + | [[Category:Curry Recipes[[Category:Orange juice Recipes]] |
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[[Category:Pineapple Recipes]] | [[Category:Pineapple Recipes]] | ||
[[Category:Pineapple juice Recipes]] | [[Category:Pineapple juice Recipes]] | ||
[[Category:Pork Recipes]] | [[Category:Pork Recipes]] | ||
[[Category:Rice Recipes]] | [[Category:Rice Recipes]] | ||
Latest revision as of 16:20, 11 July 2012
Description
Makes 2 servings
Ingredients
- 2 Pork loin rib chops, 3/4-inch thick
- 2 tablespoons flour
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 1 6-ounce can pineapple juice
- 1/2 cup orange juice
- 1/4 cup half and half
- 1 tablespoon Sugar
- 1/2 teaspoon curry powder
- 2 teaspoons cornstarch
- 1 tablespoon water
- 1 1/2 cups hot cooked rice
- 2 tablespoons slivered almonds, toasted
Procedures
Dredge chops in flour seasoned with salt. Brown in hot oil over medium-high heat in 10-inch skillet, about 4 minutes on each side. Discard excess oil.
Combine pineapple juice, orange juice, half and half, Sugar and curry. Pour over Pork. Cover and cook over low heat 40 to 45 minutes, or until chops are tender.
Dissolve cornstarch in water. Add to sauce. Cook, stirring constantly, until clear and thickened. Serve over fluffy rice. Top with almonds.
Other Links
See also
References
[[Category:Curry Recipes
