Difference between revisions of "Pork Chops Jamaican"
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[[Category:Almond Recipes]] | [[Category:Almond Recipes]] | ||
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[[Category:Curry Recipes]] | [[Category:Curry Recipes]] | ||
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[[Category:Orange juice Recipes]] | [[Category:Orange juice Recipes]] | ||
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[[Category:Pineapple Recipes]] | [[Category:Pineapple Recipes]] | ||
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[[Category:Pineapple juice Recipes]] | [[Category:Pineapple juice Recipes]] | ||
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[[Category:Pork Recipes]] | [[Category:Pork Recipes]] | ||
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[[Category:Rice Recipes]] | [[Category:Rice Recipes]] | ||
Revision as of 18:05, 17 April 2012
Contents
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
Directions
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.
