Bahama-Mama Pork Chops
1 can (8 oz.) pineapple chunks
1 Tbls. cornstarch
2/3 cup bottled Chili sauce
1/3 cup raisins
1 Tbls. brown sugar
1/8 tsp. ground cinnamon
4 boneless pork loin chops (1/2-inch thick)
1 Tbls. vegetable oil
Hot cooked rice
Drain pineapple, reserving juice. In a medium bowl,
blend juice with cornstarch; stir in pineapple,
chili sauce, raisins, sugar and cinnamon and set
aside. In a large skillet, lightly brown pork chops
in oil; drain of fat. Pour pineapple mixture over
pork chops. Cover; simmer 15 minutes or until pork
is cooked. Serve over hot rice. Makes 4 servings.
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