Difference between revisions of "Glazed Pork Chops with Ginger Rice"
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* 1/2 teaspoon [[curry]] powder | * 1/2 teaspoon [[curry]] powder | ||
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# Season chops with 1/2 teaspoon [[salt]], [[pepper]] and [[nutmeg]]. Cook chops in 1 tablespoon [[butter]] in 10-inch skillet, 4 to 5 minutes on each side. Add 2 tablespoons [[water]]; cover and cook 10 minutes. | # Season chops with 1/2 teaspoon [[salt]], [[pepper]] and [[nutmeg]]. Cook chops in 1 tablespoon [[butter]] in 10-inch skillet, 4 to 5 minutes on each side. Add 2 tablespoons [[water]]; cover and cook 10 minutes. | ||
# Combine [[Pear]] preserves and [[almond]]s with 2 tablespoons [[water]]. Stir into pan juices, spoon over chops to glaze. | # Combine [[Pear]] preserves and [[almond]]s with 2 tablespoons [[water]]. Stir into pan juices, spoon over chops to glaze. | ||
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[[Category:Almond Recipes]] | [[Category:Almond Recipes]] | ||
| − | [[Category:American | + | [[Category:American cuisine]] |
| − | [[Category: | + | [[Category:Meat Recipes]] |
[[Category:Pork Recipes]] | [[Category:Pork Recipes]] | ||
[[Category:Rice Recipes]] | [[Category:Rice Recipes]] | ||
Latest revision as of 16:50, 16 July 2012
Makes 6 servings
Ingredients
- 6 boneless top loin Pork chops, 3/4-inch thick (1-1/2 to 2 pounds)
- 1 1/2 teaspoons salt, divided
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon ground nutmeg
- 2 tablespoons butter or margarine, divided
- 3 tablespoons Pear preserves
- 1/4 cup sliced almonds, toasted
- 1 cup uncooked rice
- 2 cups water
- 1/2 teaspoon ground ginger
- 1/2 teaspoon curry powder
Procedures
- Season chops with 1/2 teaspoon salt, pepper and nutmeg. Cook chops in 1 tablespoon butter in 10-inch skillet, 4 to 5 minutes on each side. Add 2 tablespoons water; cover and cook 10 minutes.
- Combine Pear preserves and almonds with 2 tablespoons water. Stir into pan juices, spoon over chops to glaze.
- Meanwhile, in 2-quart saucepan combine rice, water, ginger, curry powder, remaining 1 teaspoon salt and remaining 1 tablespoon butter. Bring to a boil. Stir once or twice.
- Reduce heat, cover, and simmer 15 minutes (20 to 25 minutes for parboiled rice) or until rice is tender and liquid is absorbed.
- Serve chops and glaze over beds of hot ginger rice. Garnish with almonds, candied fruit, and additional Pear preserves, if desired.
