| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Pork | 6 | Servings | |
INGREDIENTS
| 6 | Center cut pork chops | |
| 12 | oz | Plum preserves (1 1/2 C) |
| 12 | oz | Hearty beer or ale (1 1/2 c) |
| 1/3 | c | Worcestershire sauce |
| 1/4 | c | Cider vinegar |
| 3 | md | Garlic cloves, minced |
| 2 | ts | Dijon style mustard |
| 1/2 | ts | Hot pepper sauce or more to taste |
| 1/2 | ts | Ground allspice |
| Salt and freshly ground pepper to taste | ||
| 2 | tb | Olive oil |
INSTRUCTIONS
Finely chop any large pieces of fruit in the preserves. Combine the preserves, beer Worcestershire sauce, cider vinegar,garlic, mustard, allspice and hot pepper sauce in a medium saucepan. Bring to a full rolling boil over high heat. Reduce heat to medium-low; cook, uncovered until the sauce thickly caots a spoon, about 40 minutes. Salt and pepper to taste. Refrigerating a few hours or overnight improves the sauce. Trim any excess fat from the pork chops; season the meat on both sides with salt and pepper. Heat 1 tb oil in each of two large skillets over medium-high heat. Brown the chops (3 in each skillet) on each side, about 4 minutes per side. Reduce heat to medium-low; pou hot plum the sauce over the chops, dividing it equally between two skillets. Cover and cook 6 minutes, flip the chops over and continue cooking until done to your preference. Serve hot topped with sauce. 429 cal, 16g fat, 22g protein, 46g carbohydrate, 70g colesterol, 5g saturated fat, 405g sodium Posted to MC-Recipe Digest V1 #304 Date: Fri, 15 Nov 1996 22:30:02 -0500 From: Walt Gray <waltgray@mnsinc.com>
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