Post by Chris in NM on Nov 15, 2006 12:50:45 GMT -6
Tropical Pork Chops - T & T
1/3 c. ketchup
2 tbl. prepared mustard
2 tbl. brown sugar
1 tbl. cider vinegar
1 1/2 tbl. soy sauce
1/8 tsp. garlic salt
1/8 tsp. onion salt
dash cayenne pepper
4 boneless pork chops
salt & pepper to taste
1/4 c. onion, chopped
2 minced garlic cloves
1 tbl. vegetable oil
1/3 c. water
1/4 (I use 1 small can) pineapple tidbits or crushed
hot cooked rice
In a saucepan, combine the first eight ingredients. Cover and simmer until sugar is dissolved, about 10 minutes. Remove from heat and set aside. Season chopss with salt and pepper. In a skillet, cook chops, onion and garlic in oil until meat is browned. Add water and reserved sauce. Cover and cook over med. low heat for 20 - 25 minutes or until the meat is no longer pink, adding more water if needed. Stir in pineapple and heat through. Serve over rice. Serves 4
*Note* I put pineapple in with the first 8 ingredients so that the pineapple taste and flavor permeate the sauce. As you can tell I love pineapple!
1/3 c. ketchup
2 tbl. prepared mustard
2 tbl. brown sugar
1 tbl. cider vinegar
1 1/2 tbl. soy sauce
1/8 tsp. garlic salt
1/8 tsp. onion salt
dash cayenne pepper
4 boneless pork chops
salt & pepper to taste
1/4 c. onion, chopped
2 minced garlic cloves
1 tbl. vegetable oil
1/3 c. water
1/4 (I use 1 small can) pineapple tidbits or crushed
hot cooked rice
In a saucepan, combine the first eight ingredients. Cover and simmer until sugar is dissolved, about 10 minutes. Remove from heat and set aside. Season chopss with salt and pepper. In a skillet, cook chops, onion and garlic in oil until meat is browned. Add water and reserved sauce. Cover and cook over med. low heat for 20 - 25 minutes or until the meat is no longer pink, adding more water if needed. Stir in pineapple and heat through. Serve over rice. Serves 4
*Note* I put pineapple in with the first 8 ingredients so that the pineapple taste and flavor permeate the sauce. As you can tell I love pineapple!