Fruited Pork Chops
|Ground ginger||1⁄4 Teaspoon|
|Rice||1 Cup (16 tbs) (Brand)|
|For pineapple sauce|
|Canned pineapple chunks||5 1⁄4 Ounce (1 Can)|
|Firmly packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Vinegar||1⁄3 Cup (5.33 tbs)|
|Water||2 1⁄2 Cup (40 tbs)|
|Soy sauce||2 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.
Cook, stirring constantly, until clear and thickened.
Stir in raisins and pineapple chunks.