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Recipe by: titouan
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See below ingredients and instructions of the recipe
6 ea PORK CHOPS
1/2 c REAL LEMON JUICE
3 tb CORNSTARCH
1/2 c PACKED BROWN SUGAR
1/4 c CHOPPED ONION
1 tb SOY SAUCE
1 ts CHICKEN FLAVOR BOUILLON
20 oz CHUNKY PINEAPPLE
1 c THINLY SLICED CARROTS
1 ea HOT COOKED RICE
PREHEAT OVEN TO 350 DEG F. IN A LARGE OVEN PROOF SKILLET, BROWN CHOPS
IN OIL. REMOVE CHOPS AND POUR OFF FAT. IN THE SAME SKILLET, ADD LEMON
JUICE, CORNSTARCH, COMBINING WELL. ADD BROWN SUGAR, ONION, SOY SAUCE,
BOUILLON AND RESERVED PINEAPPLE LIQUID. COOK AND STIR UNTIL SLIGHTLY
THICKENED. ADD PORK CHOPS AND CARROTS. COVER AND BAKE FOR 45 MINUTES
OR UNTIL TENDER. ADD PINEAPPLE AND COOK 15 MINUTES MORE. SERVE WITH
RICE AND GARNISH WITH GREEN PEPPER IF DESIRED.
English celebrity chef also known as The Naked Chef. BBC food television shows.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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