How To make Fruited Pork Chops
4 Lean pork chops
1/2 ts ;salt
;dash of pepper 1 tb Prepared mustard
2 tb Wine vinegar
1/8 ts Dried dill weed
17 oz Can fruit cocktail
2 tb Cornstarch
2 tb ;cold water
Sprinkle chops with salt and pepper. Place in crockpot. Combine mustard, vinegar, and dill. Drain fruit cocktail. Add 1/2 cup syrup from fruit to mustard mixture. Pour over chops in pot. Cover and cook on low 4 to 6 hours or until meat is tender. Remove chops. Turn control to high. Dissolve cornstarch in water. Stir into pot. Add drained fruit cocktail, cover and cook on high for 10 to 15 minutes. Spoon fruit sauce over chops.
from Crockery Cookery by Mable Hoffman, H. P. Book, 1975, ISBN 0-553-14870-2
typed and posted by teri Chesser 7/97
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How To make Fruited Pork Chops's Videos
Tex Mex Pork Chops
Spicy beans and corn complement the pork chops in this quick skillet dish. Most of the flavoring comes from the salsa, so you can control the spiciness by choosing mild, medium, or hot salsa.
Tasty Grilled Pineapple With Spiced Caramel Recipe From Gordon Ramsay - Almost Anything
Here is He !! #Gordon #Ramsay
During this #cooking #video , #gordon #ramsay will Demonstrate How to Cook #Grilled #pineapple with #Spiced #caramel #recipe.
Here Is the Recipe :
Desserts for one or two have to be really easy or else you won’t bother. This
griddled pineapple strikes just the right balance. It can be ready in minutes and
adds another dimension to a familiar fruit. To test if your pineapple is ripe, try
pulling a leaf from the top. It should come out easily. If it doesn’t, leave the
pineapple in the fruit bowl for a day or two and try again.
1 ripe pineapple
4 tbsp caster sugar, plus a little extra for sprinkling
1 vanilla pod, seeds removed
Pinch of Chinese five-spice powder
20g butter, cut in half
150ml double cream
1. First prepare the pineapple. Using a serrated knife, cut off the top and base, then cut the
pineapple into 8 long wedges. Cut along the inside edge of the wedges to remove the core.
Slice between the flesh and the skin as you would a piece of melon but leave the last 2cm
of skin attached.
2. Heat a griddle pan. Place the pineapple wedges in the hot pan, pushing the fruit against
the griddle bars to help it colour. Cook for 2 minutes on each side until marked. Sprinkle
over a little caster sugar 1 minute before the end of cooking to glaze the fruit.
3. To make the caramel, tip the 4 tablespoons of caster sugar, the vanilla seeds and fivespice
powder into a heavy-based frying pan and cook over a medium heat for 3–4 minutes
until the sugar has dissolved and is turning a dark golden brown. Remove from the heat,
add the butter and 2 tablespoons of the cream. Shake the pan to melt the butter, whisk to
combine, then add the remaining cream.
4. To serve, drizzle the caramel sauce over the pineapple wedges and serve immediately.
HOW TO GRIDDLE
Whenever you use a griddle pan, always press down hard what you are cooking
and hold it there for a few seconds. This will help achieve those characteristic
scorch lines, which not only look attractive but mean more flavour.
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Almost anything
Pork Chops, Mashed Potatoes and Baked Beans Mukbang
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Cooking with Cookies BBQ & Outdoors Dan: Burnt Ends
Cooking burnt ends in the Cookies kitchen with Outdoors Dan.
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Pomegranate Pineapple Marinade for Pork Chops! Noreen's Kitchen
Greetings! Got a good deal on center cut pork chops at the commissary so we thought we would build a marinade and throw some on the grill.
Using the Pomegranate molasses that we made a couple weeks ago as the cornerstone of this marinade was brilliant. The molasses is sweet and tart all at the same time and has just the right thickness to be used as the sweetener and the thickener in this marinade.
We added some apple cider vinegar as well as some olive oil and pineapple juice. Equal parts of each and then tossed it into a bag with the chops along with a half dozen cloves of smashed garlic and a nice branch of bruised rosemary fresh from the garden!
We served these with some grilled pineapple, rice pilaf and roasted asparagus with quick garlic aioli. Not a bad meal for a weeknight right? No need to wait for a special occasion, every day should be treated special because each day we are making memories!
I hope you give this a try and I hope you love it!
Happy Eating!
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Bonnie Kerschke Sensational Salads 3, Part 1
The recipes are no longer available at the address listed in the video.