Category : International Cuisine
Author : 2ji
Hits : 2379
Date : 05/12/2002
2 tablespoons butter 4 (1 lb.) tablespoons 1/2-inch-thick pork chops 1/4 cup diced shallots 1/2 cup Apricot LIBBYS® KERNS® All Nectar 1/4 cup sherry wine or dry white wine 1/4 cup maple syrup 1/2 teaspoon MAGGI® Instant Chicken Bouillon 4 dried apricot halves, thinly sliced (optional) 1 tablespoon finely chopped parsley (optional)
DirectionsMELT butter in large skillet. Add pork; cook, turning once, until no longer pink in center. Transfer to serving plate; keep warm. ADD shallots to skillet; cook, stirring frequently, until tender. Stir in nectar, sherry, maple syrup and bouillon. Bring to a boil; cook, stirring frequently, until sauce has thickened. Remove from heat; pour sauce over pork. Sprinkle with apricots and parsley.Servings: 4 One of the most flavorful pork chops youll ever eat. Apricot nectar and maple syrup complement the sauce. Pair with steamed white rice, green beans and Libbys Kerns nectar.
Plantains are cooked; fried like a potato when green - used in dessert dishes when ripe.
Good-quality plantains look like over-ripe bananas with (...)
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