Difference between revisions of "Pork Chops Cantonese"
RealRecipes (talk | contribs) m (Text replace - "Category:Chinese Recipes" to "Category:Cantonese cuisine") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| Line 16: | Line 16: | ||
* 2 to 3 cups hot cooked [[rice]] | * 2 to 3 cups hot cooked [[rice]] | ||
| − | == | + | == Procedures == |
Season [[Pork]] chops with [[salt]] and [[pepper]]. Brown each side in [[oil]]. Remove all but 2 teaspoons fat. Add [[Onion]] and cook lightly. Stir in [[pineapple]] syrup and [[water]] to make 1-1/4 cups. Add [[sherry]]; cover and simmer 30 minutes or until chops are tender. | Season [[Pork]] chops with [[salt]] and [[pepper]]. Brown each side in [[oil]]. Remove all but 2 teaspoons fat. Add [[Onion]] and cook lightly. Stir in [[pineapple]] syrup and [[water]] to make 1-1/4 cups. Add [[sherry]]; cover and simmer 30 minutes or until chops are tender. | ||
Blend [[cornstarch]], [[ginger]] and soy sauce. Stir into meat mixture. Cook about 1 minute or until slightly thickened. Add [[celery]], [[carrot]]s and [[pineapple]]. Cover and cook until vegetables are tender crisp, about 10 minutes. Serve with fluffy [[rice]]. | Blend [[cornstarch]], [[ginger]] and soy sauce. Stir into meat mixture. Cook about 1 minute or until slightly thickened. Add [[celery]], [[carrot]]s and [[pineapple]]. Cover and cook until vegetables are tender crisp, about 10 minutes. Serve with fluffy [[rice]]. | ||
Latest revision as of 16:20, 11 July 2012
Description
Makes 4 servings
Ingredients
- 4 to 6 Pork chops (about 1-1/2 pounds)
- salt and ground black pepper
- 1/4 cup vegetable oil
- 1 cup chopped Onion
- 1 20-ounce can pineapple chunks (drain; reserve syrup)
- 1/4 cup dry sherry
- 1 tablespoon cornstarch
- 1/2 teaspoon ground ginger
- 3 tablespoons soy sauce
- 1 cup sliced celery
- 1 cup thinly sliced carrots
- 2 to 3 cups hot cooked rice
Procedures
Season Pork chops with salt and pepper. Brown each side in oil. Remove all but 2 teaspoons fat. Add Onion and cook lightly. Stir in pineapple syrup and water to make 1-1/4 cups. Add sherry; cover and simmer 30 minutes or until chops are tender. Blend cornstarch, ginger and soy sauce. Stir into meat mixture. Cook about 1 minute or until slightly thickened. Add celery, carrots and pineapple. Cover and cook until vegetables are tender crisp, about 10 minutes. Serve with fluffy rice.
