Island Pork Chops
1 (8 ounce) can pineapple chunks1 tablespoon cornstarch
2/3 cup chili sauce
1/3 cup raisins
1 tablespoon brown sugar
1/8 teaspoon cinnamon
1 pound boneless pork loin, cut into 4 slices
1 tablespoon vegetable oil
Hot cooked ricePour pineapple and juice into small bowl; add cornstarch and stir until dissolved. Stir in chili sauce, raisins, brown sugar and cinnamon; set aside.Lightly flatten pork pieces. In skillet, quickly brown pork in oil; drain excess fat. Pour pineapple mixture over pork. Cover; simmer 5 minutes or until pork is cooked, turning once.Serve pork and sauce with rice.
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Mandarin Medallions1 (1 pound) pork tenderloin1 tablespoon vegetable oil1/2 cup orange juice1/4 cup orange marmalade1 teaspoon prepared horseradis/2 teaspoon cinnamon2 tablespoons lemon juice1 tablespoon cornstarc (10 ounce) can mandarin orange segment
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1-2-3 chops
font size="4" No Peek Pork Chops 1 can cream of mushroom soup 1 can cream of chicken or cream of celery soup 1 soup can chicken broth (or ˝ can water and ˝ c. dry white wine) 1 pkg. long grain and wild rice mix with herb seasoning 8 pork chops 1 pkg. dry onion soup
font size="4" No Peek Pork Chops 1 can cream of mushroom soup 1 can cream of chicken or cream of celery soup 1 soup can chicken broth (or ˝ can water and ˝ c. dry white wine) 1 pkg. long grain and wild rice mix with herb seasoning 8 pork chops 1 pkg. dry onion soup
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