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Glazed Pork Chops W Pineapple, Watermelon and Ginger Relish

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CATEGORY CUISINE TAG YIELD
Cooking liv, Import 1 Servings

INGREDIENTS

2 scallions, thinly sliced

INSTRUCTIONS

4    1"   "-thick pork loin chops,
:          -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
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

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