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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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From my collection of handwritten recipes 1970-1984. Ingredients:
6 pork chops, cut 3/4-inch thick |
1 large onion, peeled and sliced |
1 garlic clove, minced |
1 cup pineapple juice |
1 (8 ounce) can tomato sauce |
2 tablespoons lemon juice |
1/4 cup firmly packed brown sugar |
1 teaspoon salt |
3 cups rice, cooked (kept warm) |
2 tablespoons flour |
Directions:
1. Trim fat from chops. Brown slowly in their own fat in a large fry pan; place in a single layer in a shallow baking pan. Pour all drippings from pan, then measure 2 Tblsp. back into pan. Stir onions and garlic into pan; saute until soft. Stir in pineapple juice, tomato sauce, lemon juice, brown sugar and salt; heat, stirring constantly, to boiling. Simmer 5 minutes; pour over chops; cover. Bake at 350* 45 minutes or until tender. Spoon rice onto a heated platter. Arrange chops and onion on top; keep hot. Let liquid in pan stand a few minutes until fat rises to the top, then skim off; reheat liquid to boiling. Blend flour with a little water to a paste in a cup; slowly stir into boiling liquid. Cook, stirring constantly, until sauce thickens and boils 1 minute. Spoon over chops.
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