INGREDIENTS

INSTRUCTIONS

-trimmed to leave 1/4-inch  :          -fat  :          salt and
freshly ground  :          -pepper 1/4 ts cayenne or paprika 2 tb olive
oil 1 c  pineapple juice 2 tb minced gingerroot 2 tb brown sugar 1 ts
cornstarch 1 tb cold water 2 ts dijon-style mustard 1 c  diced fresh
or canned  :          -pineapple 1 c  diced watermelon, seeded 2  
scallions,  thinly sliced 1/2    jalapeno, seeded and finely  :        
-minced 1 tb finely chopped fresh parsley 2 tb lime juice  Season the
chops with salt, pepper and cayenne. In a skillet heat the  oil over
moderately high heat until almost smoking. Cook the pork  chops until
well browned on either side, about 2 to 3 minutes per  side. Remove
chops to a plate, cover with foil and keep warm. Deglaze  the skillet
with 2/3 cup pineapple juice, stirring to remove browned  bits from
bottom of pan. Stir in 1 tablespoon of the minced  gingerroot and the
brown sugar and bring sauce to a simmer. Return  the chops and any
juices that have collected to the skillet, reduce  heat and simmer,
covered, for 6 to 8 minutes until meat is cooked  through. Remove chops
to a plate, cover with foil and keep warm. If  necessary simmer sauce
until slightly reduced. Mix together the  cornstarch and cold water and
stir into the simmering sauce,  continuing to stir until thickened.
Reduce heat, stir in mustard and  adjust seasoning with salt and
pepper.  In a bowl combine pineapple, watermelon, the remaining
tablespoon of  gingerroot, scallions, jalapeno, parsley, lime juice and
the  remaining 1/3 cup pineapple juice, mixing well.  Serve the chops
warm, glazed with the sauce and garnished with the  pineapple &
watermelon relish.  Yield: 4 servings  Recipe by: Cooking Live Show
#8893 Posted to MC-Recipe Digest V1 #628  by "Angele and Jon Freeman"
<jfreeman@netusa1.net> on May 31, 1997

A Message from our Provider:

“Does it hurt when people don’t trust you? Imagine how God feels”