Hawaiian Citrus Pork Chops
Source of Recipe
Bernice
List of Ingredients
Hawaiian Citrus Pork Chops
4 boneless loin pork chops
2 tablespoons flour
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
cooking spray
1 - 8 oz can sliced pineapple, drained
3/4 cup fresh orange juice
1/4 cup fresh lemon juice
2/3 cup dry white wine, sauvignon blanc
3/4 cup raisins, divided
2 tablespoons light brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1 cup slivered almonds, toasted & divided
3 1/4 cups chicken broth, unsalted & fat-free
1 1/4 cups white rice
2 tablespoons unsalted butter
2 tablespoons fresh Italian parsley, chopped
Recipe
Dredge the pork chops in a mixture of flour, salt & pepper.
Brown the chops in the olive oil & butter heated over medium-high heat in a 12 inch skillet for 2 minutes on each side.
Spray a shallow 11 x 13 inch baking dish with PAM or other cooking spray.
Put the pork chops in the dish.
Top them with a pineapple slice on each chop.
In a medium mixing bowl, mix together the orange juice, lemon juice, wine, 1/2 cup of the raisins, brown sugar, cinnamon & nutmeg.
Pour this mixture over the pork chops.
Top with 1/2 cup of the almonds.
Bake in a preheated 350ºF oven for 20 minutes.
Meanwhile, bring the broth to a boil over high heat, in a medium saucepan (2 quart).
Add the rice, stirring as you add it.
Reduce the heat.
Cover the saucepan & cook the rice for 25 minutes.
Stir in the remaining 1/4 cup of raisins, 2 tablespoons butter, the remaining 1/2 cup of almonds & 2 tablespoon of parsley.
Plate the rice, topping that with the pork chops, followed by the sauce.
|
Â
Â
Â
|
member logon
