Monday, January 4, 2010

Pineapple Ginger Pork Chops

This recipe is quick and easy to prepare. You can have this dish table ready in half an hour. The sauce with this dish makes it perfect with rice, also easy and quick to prepare. Steam some broccoli for a side dish and you have a delicious meal to serve your family or friends in half an hour.
1 can (20 oz) unsweetened pineapple tidbits
1 tsp. fresh ground black pepper
1/2 tsp. ground ginger
4 bone-in pork loin chops
1 Tbsp. butter 1/2 cup orange juice
1 Tbsp. cornstarch
1/8 tsp. salt
1/4 cup water

Drain pineapple, reserving 1/4 cup of the juice; set aside. (Refrigerate remaining juice for other uses.)
Combine the pepper and ginger; rub it over both sides of the chops.
In a skillet, melt the butter, add the pork chops and brown for 2 to 3 minutes on each side. Add orange juice, 1 cup of the pineapple, and the 1/4 cup of reserved pineapple juice. Bring skillet mixture to a boil. Reduce heat; cover the skillet and simmer for 15 to 20 minutes or until the meat is tender and cook through.
Remove the pork chops from the skillet and keep warm.
In a small bowl, combine the cornstarch, salt, and water until smooth. Stir the mixture into the pan juices and bring to a boil. Cook and stir for a couple of minutes until thickened.
Serve mixture over the pork chops.

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