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Skillet Recipes continued
19
Hawaiian Pork Chops Serves 4
4 pork chops
1 tablespoon oil
1 onion, cut into wedges
1 x 425g pineapple pieces, drained reserving
¼ cup pineapple juice
¼ cup dry sherry
1 tablespoon honey
1 tablespoon tomato sauce
2 teaspoons white vinegar
1 teaspoon grated fresh ginger
fresh ground pepper to taste
2 teaspoons cornflour
1. Trim excess fat from chops.
2. Heat oil in skillet on setting 7. Brown
chops on both sides. Remove chops from
skillet. 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. Return pork
to the skillet. Cover and simmer for 15
minutes, or until chops are cooked as
desired.
5. Add combined cornflower and reserved
pineapple juice and heat through until
slightly thickened.
Seafood
Curried Prawns Serves 6
2 tablespoons oil
6 green onions, cut into 5cm pieces
1 medium onion, sliced
2 tablespoons curry powder
3 celery stalks, sliced into 1cm pieces
50g beans, roughly chopped
1kg green prawns, shelled and deveined
2 cups chicken stock
¼ cup cornflour
2 tablespoons sherry
¼ cup cream
1. Heat oil in skillet, add onions and cook
until softened. Add curry powder and cook,
stirring, until fragrant. Add the beans and
celery; cook for a further minute.
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.