| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Sami |
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Golden raisins |
| 1/2 |
c |
Hot water |
| 2 |
tb |
Balsamic or red wine vinegar |
| 1 |
pn |
Ground cloves |
| 1 |
pn |
Ground nutmeg |
| 2 |
tb |
Sugar |
| 2 |
tb |
Vegetable oil |
| 4 3/4 |
|
Inch pork chops, trimmed |
|
|
Salt and freshly ground pepper |
| 1 |
md |
Onion, finely chopped |
| 1 1/2 |
c |
Diced fresh rhubarb |
INSTRUCTIONS
In a bowl combine the raisins, hot water, vinegar, cloves, nutmeg, and
sugar and let stand. In a large skillet heat the vegetable oil over
moderately high heat. Season the pork chops with salt and pepper and cook
until browned on both sides. Transfer browned chops to a shallow baking
dish and place in a 300 degree F. oven. In the drippings in the skillet
cook the onion, stirring occasionally, until tender. Add the raisin
mixture, bring to a boil, and stir. Add the rhubarb, do not stir in the
rhubarb, cover and let simmer for 5 minutes. Stir the mixture and cook,
uncovered, for another 3 minutes or until the rhubarb is just tender.
Return the pork chops to the skillet with any juices that have collected in
the baking dish. Adjust seasoning with salt and pepper.
Yield: 4 servings
NOTES : Cooking Live Recipe by: Cooking Live Show #CL8854 Posted to
MC-Recipe Digest V1 #556 by Angele Freeman <jfreeman@netusa1.net> on Apr 7,
1997
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