Pork Chops Jamaican
Recipe Description
Makes 2 servingsIngredients
- 2 Pork loin rib chops, 3/4-inch thick
- 2 tablespoons flour
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 1 6-ounce can pineapple juice
- 1/2 cup orange juice
- 1/4 cup half and half
- 1 tablespoon Granulated sugar|Sugar
- 1/2 teaspoon curry powder
- 2 teaspoons cornstarch
- 1 tablespoon water
- 1 1/2 cups hot cooked rice
- 2 tablespoons slivered almonds, toasted
Dredge chops in flour seasoned with salt. Brown in hot oil over medium-high heat in 10-inch skillet, about 4 minutes on each side. Discard excess oil.
Combine pineapple juice, orange juice, half and half, Granulated sugar|Sugar and curry. Pour over Pork. Cover and cook over low heat 40 to 45 minutes, or until chops are tender.
Dissolve cornstarch in water. Add to sauce. Cook, stirring constantly, until clear and thickened. Serve over fluffy rice. Top with almonds.
Combine pineapple juice, orange juice, half and half, Granulated sugar|Sugar and curry. Pour over Pork. Cover and cook over low heat 40 to 45 minutes, or until chops are tender.
Dissolve cornstarch in water. Add to sauce. Cook, stirring constantly, until clear and thickened. Serve over fluffy rice. Top with almonds.
This article uses material from the "Pork Chops Jamaican" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
