| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Pork, Meats | 4 | Servings | |
INGREDIENTS
| 8 | Pork chops, each about | |
| 1/2-in. thick 2 lb total | ||
| Weight | ||
| 1 | tb | Vegetable oil |
| 1 1/2 | c | Onion, chopped fine |
| 2 | ts | Garlic, minced |
| 1 | c | Water |
| 1/2 | ts | Cumin |
| 1/8 | ts | Paprika |
| 1/2 | ts | Turmeric |
| 1 | Bay leaf |
INSTRUCTIONS
1. Heat the oil in a heavy skillet large enough to hold the chops in one layer. Add the chops and cook until nicely browned on one side, about 5-6 min. Turn the chops and cook on the other side about 5 min. Pour off all the fat from the skillet. 2. Return the skillet to the heat and scatter the onions and garlic around the chops. Cook briefly, stirring. Add the water and sprinkle the chops with cumin, paprika, turmeric and bay leaf. Cover closely and cook about 30 min. over low heat. 3. Serve the chops with the sauce poured over. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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