| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Inca |
Meat |
6 |
Servings |
INGREDIENTS
| 6 |
|
Pork loin chops |
| 2 |
md |
Onions |
| 1/3 |
c |
Ketchup |
| 1/4 |
c |
Vinegar |
| 1/3 |
c |
Corn syrup |
| 1/8 |
ts |
Pepper |
| 1/4 |
ts |
Salt |
| 3/4 |
c |
Water |
| 1 |
tb |
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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