Difference between revisions of "Pork Chops Imperial"
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* 3 cups hot cooked [[rice]] | * 3 cups hot cooked [[rice]] | ||
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# Brown [[Pork]] chops on both sides in large skillet coated with [[cooking spray]] over medium-high heat. Drain fat. | # Brown [[Pork]] chops on both sides in large skillet coated with [[cooking spray]] over medium-high heat. Drain fat. | ||
# Add [[peach]] syrup, broth, [[salt]], [[curry]] powder, seasoned [[pepper]] and [[garlic powder]]. Stir to loosen brown particles. Cover and simmer 30 minutes or until chops are tender. | # Add [[peach]] syrup, broth, [[salt]], [[curry]] powder, seasoned [[pepper]] and [[garlic powder]]. Stir to loosen brown particles. Cover and simmer 30 minutes or until chops are tender. | ||
Latest revision as of 16:20, 11 July 2012
Description
Makes 6 servings
Ingredients
- 6 to 8 Pork chops (about 2 to 2-1/2 pounds)
- vegetable cooking spray
- 1 16-ounce can sliced peaches (drain; reserve syrup)
- 2 cups chicken broth
- 2 teaspoons salt
- 1 teaspoon curry powder
- 1 teaspoon seasoned pepper
- 1/4 teaspoon garlic powder
- 2 tablespoons cornstarch
- 2 tablespoons chopped fresh parsley
- 3 cups hot cooked rice
Procedures
- Brown Pork chops on both sides in large skillet coated with cooking spray over medium-high heat. Drain fat.
- Add peach syrup, broth, salt, curry powder, seasoned pepper and garlic powder. Stir to loosen brown particles. Cover and simmer 30 minutes or until chops are tender.
- Dissolve cornstarch in 2 tablespoons water; stir into skillet. Add peaches; cook and stir until mixture thickens. Sprinkle with parsley.
- Serve over fluffy rice.
References
[[Category:Garlic powder Recipes
