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Fruited Pork Chops

  Pork chops 8
  Ground ginger 1⁄4 Teaspoon
  Rice 1 Cup (16 tbs) (Brand)
For pineapple sauce
  Pineapple sauce  
  Canned pineapple chunks 5 1⁄4 Ounce (1 Can)
  Firmly packed brown sugar 1⁄3 Cup (5.33 tbs)
  Cornstarch 2 Tablespoon
  Vinegar 1⁄3 Cup (5.33 tbs)
  Water 2 1⁄2 Cup (40 tbs)
  Salt 1 Teaspoon
  Butter/Margarine 1 Tablespoon
  Soy sauce 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Seedless raisins 3⁄4 Cup (12 tbs)

In a large skillet, melt butter or margarine.
Add pork chops.
Brown on both sides.
Sprinkle with 1 teaspoon salt and ginger.
Add water and cover.
Cook slowly until meat is fork tender, about 45 minutes.
Cook rice with water, 1 teaspoon salt and 1 tablespoon butter or margarine according to package directions.
Spoon Pineapple Sauce over pork chops.
Cook slowly to glaze well, about 10 minutes.
Pineapple Sauce: Drain pineapple chunks; reserve syrup.
Add water to syrup to make 1 cup liquid.
Combine liquid, brown sugar, cornstarch, vinegar, soy sauce and 1/4 teaspoon salt.
Mix well.
Cook, stirring constantly, until clear and thickened.
Stir in raisins and pineapple chunks.

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Fruited Pork Chops Recipe