Servings: 6
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Cuisine: Venezuelan
Categories: Main Dishes, Nat. Pork Producers Council, Pork
6 1 1/2-inch thick pork loin chops
2 teaspoons butter
2 teaspoons olive oil
1 cup dried apricots
3/4 cup golden raisins
1/2 cup slivered almonds
3 cups orange juice
1 teaspoon grated orange zest
1 tablespoon grated fresh ginger root
1/2 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/4 teaspoon ground allspice
1. In a large heavy skillet, melt butter with olive oil over medium-high heat and brown chops on both sides. Remove chops to a deep casserole with a lid, mix together all other ingredients and add to casserole.
2. Cover and bake in a 350ºF oven for 45 minutes, until pork is tender. Serve chops with hot cooked rice, sliced avocado and the fruited pan juices, if desired.
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Cuisine: Venezuelan
Categories: Main Dishes, Nat. Pork Producers Council, Pork
6 1 1/2-inch thick pork loin chops
2 teaspoons butter
2 teaspoons olive oil
1 cup dried apricots
3/4 cup golden raisins
1/2 cup slivered almonds
3 cups orange juice
1 teaspoon grated orange zest
1 tablespoon grated fresh ginger root
1/2 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/4 teaspoon ground allspice
1. In a large heavy skillet, melt butter with olive oil over medium-high heat and brown chops on both sides. Remove chops to a deep casserole with a lid, mix together all other ingredients and add to casserole.
2. Cover and bake in a 350ºF oven for 45 minutes, until pork is tender. Serve chops with hot cooked rice, sliced avocado and the fruited pan juices, if desired.
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