| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Tex-Mex |
Tex-mex, Meats, Pork, Sauces, Main dish |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Vegetable Oil |
| 1 |
ts |
Salt |
| 2 |
c |
Tomatoes; Chopped, 2 Medium |
| 6 |
|
Pork Loin Or Rib Chops; * |
| 1/4 |
ts |
Pepper |
|
|
Hot Cooked Rice |
| 2 |
c |
Radishes; Thinly Sliced |
| 3 |
tb |
Orange Juice |
| 2 |
tb |
Fresh Cilantro; Snipped Fine |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Onion, Chopped, 1 Medium |
| 2 |
tb |
Lime Juice |
| 2 |
tb |
Vegetable Oil |
| 1/4 |
ts |
Pepper; Freshly Ground |
INSTRUCTIONS
RADISH AND CILANTRO RELISH
* Pork Chops should be about 1/2-inch thick.
Prepare Radish and Cilantro Relish and set aside. Heat oil in a 10-inch
skillet until hot. Cook pork chops in oil over medium heat until brown;
sprinkle with salt and pepper. Remove pork from the skillet. Cook and
stir relish and tomatoes in the same skillet for 5 minutes. Add pork
chops and heat to boiling; then reduce the heat. Cover and simmer until
pork is done, about 45 minutes. Serve with rice. Garnish with the
snipped fresh cilantro if desired.
RADISH AND CILANTRO RELISH:
Mix all ingredients in a glass or plastic bowl. Cover and refrigerate at
least 1 hour.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/meats.zip
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