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Old 01-18-2011, 12:23 PM
 
Location: SoCal
14,534 posts, read 16,698,675 times
Reputation: 10476

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This is my own original recipe.

Ingredients:

4 pork chops about 8 oz. each
1 T. curry powder
olive oil for sauté
4 pineapple rings, canned (in pineapple juice)
4 t. brown sugar
1-2 C. Madeira or sweet Marsala wine
½-¾ C. whipping cream or heavy cream

Method:

Sprinkle pork chops on both sides with curry powder. Heat a small mount of olive oil in a skillet over medium heat and lightly brown the pork chops on both sides. Top each pork chop with a pineapple ring, sprinkle some sugar in each ring hole, add the juice from the canned pineapple rings and enough wine to cover the chops about half way. Cover, reduce the heat to low and simmer for about 40 minutes or until the pork chops are tender. While cooking add wine as necessary to maintain liquid level. Do not turn them over.

Remove the pork chops from the pan and reserve in a warm oven. Increase the heat, reduce the liquid and deglaze any bits or browning in the pan. I often add additional wine, sometimes a significant amount, to increase flavor concentration. Continue reducing while gradually adding the cream and stirring until you achieve a nice, moderately thick sauce. Note that while bubbling the sauce may appear to be thicker than it will be after removing it from the heat.

Plate the pork chops or put them in a serving dish and pour the sauce over. Enjoy!



Note: A more detailed version of this recipe appears on my website which you can locate via my C-D member profile. The recipe appears in two formats, my older style index page or my newer blog (link near top of page). I recommend you will probably prefer to find the blog version (for appearance) although the recipes are the same otherwise.
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Old 01-22-2011, 09:01 PM
 
Location: In a van, down by the river.... LOL
21,347 posts, read 7,742,211 times
Reputation: 33316
Sure sounds yummy!!!
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