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Pina Colada Pork Chops - 4 boneless pork chops, 1 to 1 1/2-pounds
3 limes 1/2 cup canned coconut milk Salt and ground cayenne pepper 4 minced scallions (green onions) for garnish 1/2 cup chopped cilantro for garnish (optional) - Marinate the pork in juice of one lime while you prepare a medium-hot fire (5 to 8 minutes).
- Grill chops over indirect heat, about 4 to 5 minutes per side.
- Warm coconut milk over low heat; season with salt and a pinch of cayenne. Add juice of second lime to sauce.
- Transfer chops to platter when done. Spoon sauce over chops. Garnish with scallions (and cilantro) and sprinkle with juice from third lime. Serve with rice and remaining sauce.
Serves 4 |
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Bombay Pork Skillet - 4 boneless pork chops, cut into 3/4-inch cubes
2 teaspoons ground cumin 1 teaspoon ground cardamom 1 teaspoon ground cinnamon 1 teaspoon ground coriander 1 teaspoon ground mace 1/2 teaspoon ground black pepper 1/4 teaspoon salt 1 tablespoon vegetable oil 2 large onions, chopped 3 cloves garlic, crushed 3/4 cup beef broth 3 tablespoons honey 2 tablespoons lemon juice 1 cup plain yogurt 2 tablespoons all-purpose flour 1/4 cup chopped parsley - Hot cooked rice for accompaniment
- Chopped cashews for garnish
- Chopped fresh cilantro for garnish
- Put cumin, cardamom, cinnamon, coriander, mace, pepper and salt in large plastic bag; shake to blend. Add pork pieces, shake gently to coat pork.
- Heat oil over medium-high heat in large skillet; cook and stir onions and garlic until tender. Add pork, cook and stir for 2 to 3 minutes or until browned.
- Stir in broth, honey and lemon juice, bring to a boil; reduce hat, cover and simmer 10 minutes or until pork is tender.
- In small bowl stir together yogurt and flour; stir into skillet with parsley. Cook and stir over medium heat, until mixture thickens.
- Spoon pork mixture over hot cooked rice, garnish with chopped cashews and chopped fresh cilantro.
Makes 4 servings |
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