4 (1-inch thick) pork chops
1 tbsp olive oil
1 medium onion, chopped
1 cup chicken broth
2 1/2 tbsp grape jelly
1/4 tsp ground ginger
4 1/2 tsp cornstarch
3 tbsp cold water
Hot cooked brown rice for 4 servings
Heat oil in a large skillet over medium heat; add pork chops; drain. Add the onion, cooking until tender. Pour the chicken broth around the chops and bring to a boil. Reduce heat; cover and simmer approximately 15 minutes or until chops are tender. Remove the pork chops from the skillet and keep warm.
Stir the jelly and ginger into the broth.
Combine the cornstarch and cold water, stirring until smooth. Add cornstarch mixture to the broth and bring to a boil. Continue to cook, stirring for 2-3 minutes or until thickened.
To serve, place rice on serving plates, top with the pork chops and sauce.
Yield: 4 servings
1 medium onion, chopped
1 cup chicken broth
2 1/2 tbsp grape jelly
1/4 tsp ground ginger
4 1/2 tsp cornstarch
3 tbsp cold water
Hot cooked brown rice for 4 servings
Heat oil in a large skillet over medium heat; add pork chops; drain. Add the onion, cooking until tender. Pour the chicken broth around the chops and bring to a boil. Reduce heat; cover and simmer approximately 15 minutes or until chops are tender. Remove the pork chops from the skillet and keep warm.
Stir the jelly and ginger into the broth.
Combine the cornstarch and cold water, stirring until smooth. Add cornstarch mixture to the broth and bring to a boil. Continue to cook, stirring for 2-3 minutes or until thickened.
To serve, place rice on serving plates, top with the pork chops and sauce.
Yield: 4 servings
File Photo
Note: This is my version of a recipe I saw in a 1990s TOH magazine.
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