California-Style Lamb Chops Recipe

Pork Chops With Peach Sauce
submitted by bahuja2001 at ifood.tv

Summary

Difficulty LevelEasyHealth IndexJust Enjoy
Servings6Cuisine
CourseMethod
Interest Group

Ingredients

 Lamb shoulder chops6
 Yellow cling peach halves92 Ounce
 Lamb shoulder chop6
 Salad oil1 Tablespoon
 Salad oil1 Tablespoon
 Sliced onion1⁄4 Cup (4 tbs)
 Sliced onion1⁄4 Cup (4 tbs)
 Canned cling peach halves60 Ounce
 Grated lime peel1 Teaspoon
 Grated lime peel1 Teaspoon
 Lime juice1⁄4 Cup (4 tbs)
 Lime juice1⁄4 Cup (4 tbs)
 Honey1 Tablespoon
 Honey1 Tablespoon
 Salt1 1⁄2 Teaspoon
 Salt1 1⁄2 Teaspoon
 Monosodium glutamate1 Teaspoon
 Monosodium glutamate1 Teaspoon
 Ginger1⁄2 Teaspoon
 Ginger1⁄2 Teaspoon
 Dry mustard1⁄4 Teaspoon
 Dry mustard1⁄4 Teaspoon
 Cinnamon stick3 Inch
 Cinnamon stick3 Inch
 Cornstarch1 Tablespoon
 Cornstarch1 Tablespoon
 Strawberries16
 Strawberries16

Directions

Brown lamb chops in oil in large skillet.
Remove chops; drain, reserving 1/2 tablespoon drippings in skillet.
Add onion to reserved drippings; saute until tender.
Add chops.
Drain peaches; reserve syrup.
Mix 3/4 cup reserved peach syrup, lime peel, lime juice, honey, salt, monosodium glutamate, ginger, mustard and cinnamon stick; pour over chops.
Simmer, covered, for 40 to 45 minutes or until chops are fork-tender.
Remove lamb chops to serving dish; keep hot.
Blend cornstarch with 1 tablespoon re- served peach syrup.
Stir into simmering sauce in skil- let; cook for 30 seconds, stirring constantly.
Add peaches, cut sides up; top each peach half with a strawberry.
Cover; heat for 2 to 5 minutes or until heated through.
Remove peaches to serving dish with lamb; pour sauce over top.
Garnish with watercress.
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