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	* Exported from MasterCook * Tamarind-Glazed Pork Chops Recipe By : Edmonton Journal 1994 Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-04 Apr 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup red wine vinegar -- (250 mL) 1 cup dark brown sugar -- (250 mL) 1 cup chicken stock -- (250 mL) 2 plum tomatoes -- chopped 2 tablespoons tamarind paste -- (30 mL) 8 pork center loin chops -- (6 - 7 oz each) salt -- to taste Green Chile Spoon Bread 2 cups Apricot-Almond Chutney -- (500 mL) In a medium saucepan combine the vinegar, sugar, chicken stock, tomatoes and tamarind paste. Cook over medium heat, stirring occasionally, until thickened, 15 to 20 minutes. Strain through a coarse strainer into a mixing bowl and allow to cool. Preheat the broiler. Sprinkle salt on both sides of the pork chops and brush generously with the tamarind glaze. Place the chops on a broiler pan and broil for 5 to 6 minutes per side, rotating the pan as necessary, until the chops are deep brown, crusty and just cooked through, but still moist. Alternatively, the chops can be grilled. Serve immediately with green chile spoon bread and apricot-almond chutney. Note : This recipe was tested using a boneless pork loin roast stuffed with fruit, sun-dried tomatoes and fresh basil. It worked equally well. From The Edmonton Journal; 1994. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 14 April 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 338 Calories; 14g Fat (38.1% calories from fat); 23g Protein; 29g Carbohydrate; trace Dietary Fiber; 75mg Cholesterol; 348mg Sodium. Exchanges: 3 Lean Meat; 0 Vegetable; 1 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Tasty Pork Chops Recipe By : Jane Todd Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-04 Apr 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pork chops -- one inch thick 2 tablespoons butter 10 1/2 ounces condensed cream of mushroom soup -- (1 can) 1 pound mixed chop suey vegetables -- undrained (1 can) 1/2 cup rice -- uncooked 1/2 teaspoon curry powder In skillet, brown chops on both sides in butter. Mix soup, vegetables, rice and curry powder; place in casserole. Add chops and drippings to top of rice mixture. Bake at 350 F. for 1 hour. Microwave Directions: In skillet, brown chops as above. Mix remaining ingredients; place in glass or pyroceramic casserole. Add chops and drippings to top of rice mixture. Microwave on High for 20 minutes. Source : "I've Got A Cook In Kalamazoo, p. 179" S(mastercook formatting by): "Bobbie" Copyright : "(c) 1978 by Junior League of Kalamazoo, MI, Inc., ISBN 0-9606506-0-1, 4th Printing, 1984" T(Cooking Time): "1:00" NOTES : This is a good family dish. It can be partially prepared ahead. Bobbie's Note: This was very good. I did it in the oven. Next time I would cut the amount of rice down a bit. Contributed to the FareShare Gazette by Bobbie; 10 April 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 368 Calories; 21g Fat (51.7% calories from fat); 25g Protein; 19g Carbohydrate; trace Dietary Fiber; 89mg Cholesterol; 118mg Sodium. Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 2 Fat.

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