• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Pork Chops From Hell

  • Recipe Submitted by on

Category: Pork

 Ingredients List

  • Heat oil in a big, deep frypan; saute 1 large chopped onion in it. Over the
  • onion, when it is translucent, sprinkle 1/4 t ground habanero (more if you
  • want to pay longer...), drizzle honey (I think it was about 1/4 c), add 1T
  • prepared mustard and 2T mango chutney. Munge all together (did you know
  • "munge" was a real live cookbook word in 1450?), lay raw pork chops on top,
  • turn them over (this is to coat them), then add water and immediately clamp
  • the lid on to keep the nice aromatics from subliming away. Stir now and
  • then and turn the chops over. Over a medium-high flame some natural
  • caramelization of the sauce occurs, which is only to the good. Eat with
  • lots of rice! Yum! Made this last night on the spur of the moment, all who
  • ate said I must remember -- so this is part of the remembering process...
  • From the Internet Cookbook.
  • * The Polka Dot Palace BBS 1-201-822-3627. Posted by LISA
  • Posted to MC-Recipe Digest V1 #704 by Lisa Clarke on Aug 1,
  • 9


Recipe via Meal-Master (tm) v8.05

Title: Pork Chops Golden Glow
Categories: Crockpot, Pork chops, Main dishes
Yield: 5 Servings

5 Pork chops; (5 to 6)
1/4 c Brown sugar
1/2 ts Cinnamon
1/4 ts Cloves
1 cn (8oz) tomato sauce
1 cn (29oz) cling peach halves
1/4 c Vinegar
Salt and pepper

Lightly brown pork chops on both sides in large skillet or slow-cooking p
with browning unit. Pour off excess fat. Combine brown sugar, cinnamon,
cloves, tomato sauce, 1/4 cup syrup from peaches, and vinegar. Sprinkle
chops with salt and pepper. Arrange chops in slow cooking pot. Place
drained peach halves on top. Pour tomato mixture over all. Cover and cook
on low for 4 to 6 hours. Makes 5 to 6 servings. Recipe from: "Crockery
Cookery" (1975 paperback)

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