4 butterfly pork chops 3/4 c mixed dried fruit (peaches, apricots, apples, etc) 1 oz golden raisins 1 1/2 c orange juice 1/2 c cream sherry 1/2 tsp dry mustard 1/4 tsp ground ginger 1 Tbsp cornstarch 2 Tbsp cold water Hot cooked rice
Place pork chops on rack. Broil at moderate temperature, 3 to 5 inches from heat, until done (about 20 to 25 min), turning once. Combine dried fruit, raisins, oj, sherry, mustard, and ginger in saucepan. Bring to a boil. Cover, reduce heat, and simmer for 10-15 minutes or until fruit is tender and plump. Combine cornstarch and cold water in small bowl. Stir into fruit mixture. Cook over medium heat until mixture is thick and bubbly. Cook 1 minute longer. Serve pork chops over hot rice and spoon sauce over and around the pork chops. Yield: 4 servings.
Ken Oliver, "Cooking with Ken" E-mail questions: firstname.lastname@example.org
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