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Hawaiian Pork Chops Serves 4
4 pork chops
2 tablespoons oil
1 onion, cut into wedges
1 x 425g pineapple pieces, drained reserving
1
/
4
cup juice
1
/
4
cup dry sherry
1 tablespoon honey
1 tablespoon tomato sauce
2 teaspoons white vinegar
1 teaspoon finely grated fresh ginger
fresh ground pepper to taste
2 teaspoons cornflour
1. Trim excess fat from chops.
2. Heat oil in frypan on setting 7. Brown
chops on both sides. Remove chops from
frypan. Reduce to setting 5.
3. Sauté onions until tender. Add pineapple,
sherry, honey, tomato sauce, vinegar and
ginger. Bring to boil.
4. Reduce heat to setting 2. Combine
cornflour with reserved pineapple juice.
Add to frypan, stirring until sauce boils
and thickens.
5. Return pork to the frypan. Cover and
simmer for 20 minutes, or until chops are
cooked. Serve with steamed rice.
Seafood
Curried Prawns Serves 6
2 tablespoons oil
6 green onions, cut into 5cm pieces
1 medium onion, sliced into rings
3 celery stalks, sliced into 1cm pieces
1
/
2
cup French beans
2 tablespoons curry powder
1kg green prawns, shelled and deveined
2 cups chicken stock
1
/
4
cup cornflour
2 tablespoons sherry
1
/
4
cup cream
1. Heat oil in frypan on setting 6. Add green
onions, onion, celery, beans and curry,
sauté until onions are tender. Reduce
heat to setting 2.
2. Add prawns and stock. Stir through
combined cornflour and sherry, stirring
until thickened. Cook for 3 minutes or
until prawns are just cooked through.
3. Stir through cream. Serve with rice.
Frypan Recipes continued