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Planter's Pork Chops

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  Butter 1 Ounce (25 Gram)
  Vegetable oil 1 Tablespoon
  Garlic 1 Clove (5 gm), crushed
  Pork chops 4
  Lemon juice 4 Tablespoon
  Soft brown sugar 2 Teaspoon
  Salt To Taste
  Black pepper To Taste
  Dry white wine 5 Fluid Ounce (150 Milliliter)
  Banana 1
  Pineapple rings 4
  Orange slices 4
  Watercress sprigs 4

Melt the butter with the oil in a frying pan.
Add the garlic and fry for 1 minute.
Add the chops and fry for 4 minutes on each side or until evenly browned.
Transfer the chops to a baking dish, arranging them in one layer.
Pour off the cooking liquid from the pan.
Add 3 tablespoons of the lemon juice, the sugar, salt and pepper to taste and the wine.
Bring to the boil, then pour over the chops.
Bake in a moderate oven (180°C/350°F or Gas Mark 4) for 25 minutes.
Meanwhile, cut the banana in half lengthways, then across to make four pieces.
Sprinkle with the remaining lemon juice to prevent discoloration.
Place a pineapple ring, orange slice and piece of banana on each chop.
Continue baking for 5 minutes or until the chops are cooked.
Transfer the chops and fruit to individual warmed dishes and garnish with the watercress.
Serve hot.

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