marsha-tbay
Well-known member
Recipe by: Cecelia Rooney
Serving Size : 4
1 pound boneless pork chops -- (1-inch thick)(4 chops)
salt and pepper -- to taste
2 teaspoons oil
2 teaspoons curry powder
1 teaspoon ginger
1/4 teaspoon cinnamon
1 cup dried tropical fruit -- (such as mango, papaya and pineapple)
1/2 cup orange juice
1 tablespoon cider vinegar
2 tablespoons pineapple preserves
Dried fruit and pineapple preserves add flavor without fat.
Preheat broiler on high.
Season chops with salt and pepper. Brush chops with oil.
In a separate bowl, stir together curry powder, ginger and cinnamon. Reserve 1 teaspoon of spice mixture. Rub remaining mixture over both sides of chops.
Place chops on rack of broiler pan. Broil 4 inches from heat 9 to 11 minutes, turning once, or until meat thermometer registers 160 degrees.
Meanwhile, in a small saucepan, stir together dried fruit, orange juice,cider vinegar and 1 teaspoon reserved spice mixture. Bring to a boil; stir in pineapple preserves. Remove from heat and let stand 5 minutes. Serve over
pork chops.
shared by Mary with her notes:
(Mary's Notes: 3/15/08 Supper. My husband went crazy for this recipe which really surprised me as he isn't one for a sweet recipe which this one
definitely is! A bit too sweet for my taste. Very easy to make and quick,especially if you do all the prep ahead and organize it in your working area. WW points are based on the products used/changes made. MasterCook
nutritional information is correct for these changes and products used:
Boneless pork loin chops trimmed of all fat, I didn't use oil just a spritz on the chops which I then rubbed over the entire chop areas, McCormick's Hot
Madras Curry Powder,
McCormick's Ground Ginger,
McCormick's Saigon Cinnamon,
Hy-Vee Dried Pineapple,
fresh squeezed orange juice, and
Smucker's Pineapple Preserves.)
Serving Size : 4
1 pound boneless pork chops -- (1-inch thick)(4 chops)
salt and pepper -- to taste
2 teaspoons oil
2 teaspoons curry powder
1 teaspoon ginger
1/4 teaspoon cinnamon
1 cup dried tropical fruit -- (such as mango, papaya and pineapple)
1/2 cup orange juice
1 tablespoon cider vinegar
2 tablespoons pineapple preserves
Dried fruit and pineapple preserves add flavor without fat.
Preheat broiler on high.
Season chops with salt and pepper. Brush chops with oil.
In a separate bowl, stir together curry powder, ginger and cinnamon. Reserve 1 teaspoon of spice mixture. Rub remaining mixture over both sides of chops.
Place chops on rack of broiler pan. Broil 4 inches from heat 9 to 11 minutes, turning once, or until meat thermometer registers 160 degrees.
Meanwhile, in a small saucepan, stir together dried fruit, orange juice,cider vinegar and 1 teaspoon reserved spice mixture. Bring to a boil; stir in pineapple preserves. Remove from heat and let stand 5 minutes. Serve over
pork chops.
shared by Mary with her notes:
(Mary's Notes: 3/15/08 Supper. My husband went crazy for this recipe which really surprised me as he isn't one for a sweet recipe which this one
definitely is! A bit too sweet for my taste. Very easy to make and quick,especially if you do all the prep ahead and organize it in your working area. WW points are based on the products used/changes made. MasterCook
nutritional information is correct for these changes and products used:
Boneless pork loin chops trimmed of all fat, I didn't use oil just a spritz on the chops which I then rubbed over the entire chop areas, McCormick's Hot
Madras Curry Powder,
McCormick's Ground Ginger,
McCormick's Saigon Cinnamon,
Hy-Vee Dried Pineapple,
fresh squeezed orange juice, and
Smucker's Pineapple Preserves.)