Greg Who Cooks
Executive Chef
Braised Pork Chops with Pineapple Curry Sauce
4 pork chops, bone-in
curry powder
1 can pineapple rings in pineapple juice
brown sugar
sweet Marsala wine
cream
Sprinkle pork chops with a fair amount of curry powder, then saute them in olive oil until browned (turning only once). Place a pineapple ring on top of each pork chop and fill the center of each ring with about a teaspoon of brown sugar. Pour the pineapple juice from the can around the pork chops and add enough sweet Marsala wine to immerse the lower halves of the pork chops in liquid. Cover and simmer for about 40 minutes until tender. (Do not turn them over.) Add more Marsala as required to keep the chops partly covered in liquid to keep the pan from going dry.
Remove the pork chops and pineapple rings, keep warm in oven. Deglaze your pan juices with cream to make a sauce a la minute, adding more Marsala if necessary. Then serve pork chops topped by pineapple rings covered by the cream sauce.
In the picture above the sauce is a bit darker than usual (I wasn't paying attention to cooking) and the lighting wasn't very good either. I've been experimenting with my camera and not doing very well but I realize I'll never graduate to the next level until I can take good pictures of my concoctions to entice people to try them. This is my first attempt at posting a picture of something I cooked here on the forum. I'll try again soon.
4 pork chops, bone-in
curry powder
1 can pineapple rings in pineapple juice
brown sugar
sweet Marsala wine
cream
Sprinkle pork chops with a fair amount of curry powder, then saute them in olive oil until browned (turning only once). Place a pineapple ring on top of each pork chop and fill the center of each ring with about a teaspoon of brown sugar. Pour the pineapple juice from the can around the pork chops and add enough sweet Marsala wine to immerse the lower halves of the pork chops in liquid. Cover and simmer for about 40 minutes until tender. (Do not turn them over.) Add more Marsala as required to keep the chops partly covered in liquid to keep the pan from going dry.
Remove the pork chops and pineapple rings, keep warm in oven. Deglaze your pan juices with cream to make a sauce a la minute, adding more Marsala if necessary. Then serve pork chops topped by pineapple rings covered by the cream sauce.
In the picture above the sauce is a bit darker than usual (I wasn't paying attention to cooking) and the lighting wasn't very good either. I've been experimenting with my camera and not doing very well but I realize I'll never graduate to the next level until I can take good pictures of my concoctions to entice people to try them. This is my first attempt at posting a picture of something I cooked here on the forum. I'll try again soon.