Hong Kong Pork Chops
|Onion||1 Medium, halved|
|Fresh mushrooms||8 Ounce (227 Grams)|
|Canned water chestnuts||5 Ounce, drained (1 Can, 142 Grams)|
|Green pepper||1⁄2 , seeded and halved|
|Vegetable oil||30 Milliliter (2 Tablespoons)|
|Orange juice||50 Milliliter (1/4 Cup)|
|Lemon juice||30 Milliliter (2 Tablespoons)|
|Soy sauce||50 Milliliter (1/4 Cup)|
|Garlic||1 Clove (5 gm), mashed|
|Lemon||1 , sliced|
Assemble Salad Maker with Thick Slicer Disc and large bowl.
Process onion, mushrooms and water chestnuts.
Change disc to French Fry Cutter Disc and process green pepper.
Heat vegetable oil in skillet and brown chops on both sides.
Put all remaining ingredients except sliced lemon into skillet.
Simmer covered for 30 minutes, or until chops and vegetables are tender.
Garnish with lemon slices.