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Ingredients:
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1 (4 oz) jar marashino cherries(do not cut up)
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4 tsp salad oil
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1 small onion, thinly sliced in strips
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1 small green pepper, cut into strips
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6 medium pork chops (use whole not cut)
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1 cup orange juice
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1/2 cup water
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2 tsp soy sauce
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2 tsp catsup
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1 orange per person (peel and use sections) or
1 can of pineapple chunks
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1 cup hot cooked rice for each person
Directions:
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Drain cherries; reserve 2 Tbsp syrup.
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Heat cooking oil in skillet; add onion and green pepper.
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Saute over medium heat until peppers are crisp/tender; stir 3 min.
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Remove vegetables and set aside.
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Trim pork chops of all visible fat.
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In same skillet, heat remaining 1 tsp oil; add chops and brown well.
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Remove skillet from heat; pour orange juice and water over chops.
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Return to low heat; cook/cover until chops are tender, about 25 min.
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Add the following:
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drained cherries
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cherry syrup
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onion and green pepper
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2-4 tsp soy sauce
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2-4 tsp catsup
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Heat to boiling, stirring occasionally.
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Now add pineapple; don't mix; just heat until warm.
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Serve with rice.
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