Pork chops a la steamboat.
Port shoulder chops or pork steaks become fork-tender and succulent when they're cooked by this method.
4 pork shoulder chops or steaks (about 1/2 in. thick)
2 tablespoons butter or margarine
1/2 pound small mushrooms, halved
1 cup orange juice
1 tablespoon grated orange peel
1 1/2 teaspoons cornstarch
1/2 cup unflavored yogurt Orange slices
Overlap chops in a 10- to 12-inch frying pan. Cover and cook over medium-high heat to draw out juices, about 10 minutes. Uncover, boil off liquid, then brown both sides of chops in their own drippings. Lift out chops. Add butter and mushrooms to pan and stir until mushrooms begin to brown, about 5 minutes. Add orange juice and peel; scrape pan to loosen browned bits. Set chops on top; cover. Simmer on medium heat until chops are tender when cut, about 20 minutes.
Arrange chops and mushrooms on a platter; keep hot. Stir cornstarch into yogurt and add to pan. Stir over high heat until sauce boils and thickens, about 5 minutes. Pour into a serving bowl and serve with meat. Garnish with orange slices. Serves 4.
Photo: Braised pork chops and mushrooms go with fresh orange and yogurt sauce
|Printer friendly Cite/link Email Feedback|
|Date:||Mar 1, 1984|
|Previous Article:||Minted carrots and wild rice.|
|Next Article:||Alaskan meat loaf.|