| 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>
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”