Title: Cajunized Oriental Pork Chops
Categories: Cajun Entree Meat Ethnic
Yield: 6 Servings
| 6 | | Thick pork chops |
| 1 1/2 | c | Dry white wine |
| 1 | c | Onions, chopped |
| 3 | tb | Soy sauce |
| | | Salt & red cayenne pepper |
| 1 | c | Bell pepper, chopped |
| 1 | | Clove garlic, chopped |
| 1 | cn | Pinapple chunks (15 oz.) |
Salt and red pepper the chops. Brown them slowly in a skillet. Add wine,
bell pepper, onion, and garlic, Cover and simmer for 25 to 30 minutes.
Remove pork chops, being sure to keep them warm. Add the soy sauce and
syrup from the pineapple. Stir and simmer until more or less thick. Add
the pineapple chunks and bring to a boil. Serve over pork chops and hot
cooked rice. From Justin Wilson's "Gourmet and Gourmand Cookbook"