Cranberry Pork Chops (something my mom has been making for years, but it was originally one of my dad's favorite recipes, something he "came with" my mom says when they were married)
what you need:Golden Chicken Curry (something I just learned how to make this year. It makes alot, so invite some friends over, poor, fellow college students work nicely, they're most appreciative, learned from experience of course)
1 can pineapples
1 can whole-berry cranberry sauce
pork chops
flour
rice
what you need to do:
1. Cover the pork chops with flour, then place in a pan to fry.
2. When the pork chops begin to brown, add pineapple juice from the can and cover. Add just enough juice to cover the bottom of the pan.
3. Let simmer for 20 minutes.
4. Add the cranberry sauce and pineapples and heat through, 5-10 minutes.
5. Serve over the cooked rice.
"Fruits go into many Indian dishes: Mangoes, papayas, tamarinds, lemons and limes are used in curries and chutneys. Here, apples and golden raisins give a chicken curry memorable flavor."
-Ultimate Quick & Healthy Cookbook1 cup uncooked white rice
1. Cook the rice and when it is done, stir in the peas, then cover and set aside.
2. While the rice is cooking, toss the chicken with 2 tablespoons of the flour, 1 teaspoon of the curry powder, and the salt; reserve any excess flour mixture. In a large skillet, warm 2 teaspoons of the oil over high heat. Add the chicken and stir-fry for 2 to 3 minutes, or until the chicken turns golden (it will not be cooked through). With a slotted spoon, transfer the chicken to a clean plate.
3. Add the remaining 1 teaspoon oil to the skillet. Stir in the onions, celery, garlic, the reserved flour mixture, and remaining 2 teaspoons curry powder; saute, stirring for 1 minute. Drizzle 2 tablespoons of the broth over the vegetables and reduce the heat to medium. Saute, gradually adding 2 tablespoons more broth to the skillet, for 3 to 5 minutes, or until the onions are tender and the celery is crip-tender.
4. Add the apples, raisins, and the browned chicken to the skillet, and stir to mix with the vegetables. Add the remaining 3/4 cup chicken broth, increase the heat to high and bring to a boil. Reduce the heat to medium-low, cover and simmer, stirring occasionally, for 10 minutes, or until the flavors are blended and the juices slightly thickened.
5. Place the yogurt in a medium bowl. Whisk in the remaining 1 tablespoon flour and the cilantro. Stir a spoonful of the curry sauce into the yogurt mixture; then, stirring constantly, add the yogurt mixture to the skillet. Cook, stirring and shaking the skillet, just until the sauce is heated through. Do not boil. As soon as the sauce is hot, remove the skillet from the heat. Serve the curried chicken mixture over the rice.supposed prep time: 15 minutes. total time: 45 minutes. serves 4
stay tuned next week for Mom's Famous Lasagna (well, famous around these parts) (these parts being my house in San Diego....)
