| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Inca | Meat | 6 | Servings |
INGREDIENTS
| 6 | Pork loin chops | |
| 2 | Onions | |
| 1/3 | c | Ketchup |
| 1/4 | c | Vinegar |
| 1/3 | c | Corn syrup |
| 1/8 | t | Pepper |
| 1/4 | t | Salt |
| 3/4 | c | Water |
| 1 | T | Cornstarch |
| 1 | Clove, large garlic |
INSTRUCTIONS
Date: Mon, 25 Mar 96 13:05:40 EST submitted by: mooreb@primeline.net (Bob Moore, Kincardine, Ontario) NOTE: Recipe modified to smaller portions from catering stlye. In a large frying pan brown both sides of the chops in a little hot oil and drain excess fat. In a food processor combine ketchup,corn syrup, salt pepper, vinegar, garlic, and 1/2 cup of water. Process until all large pieces are reduced to fine consistancy. Add to meat in pan and bring to a boil. Reduce heat and simmer for 1/2 hour turning meat once. Blend the rest of the water with the cornstarch to make a paste. Remove chops from pan and keep warm. Add cornstarch mixture to liquid left in pan and keep warm until it reaches the desired consistancy. Serve pork chops on bed of steamed rice with sauce poured over top. Serve with stirred fried vegatables. Serves 6. DAVE <DAVIDG@CLAM.RUTGERS.EDU> RECIPEINTERNET LIST SERVER RECIPE ARCHIVE - 26 MARCH 1996 From the 'RECIPEinternet: Recipes from Around the World' recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 168
Calories From Fat: 20
Total Fat: 2.2g
Cholesterol: 40.9mg
Sodium: 290.9mg
Potassium: 351.4mg
Carbohydrates: 22.8g
Fiber: <1g
Sugar: 9.7g
Protein: 14.6g