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Planter's Pork Chops Recipe
|Butter||1 Ounce (25 Gram)|
|Vegetable oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Lemon juice||4 Tablespoon|
|Soft brown sugar||2 Teaspoon|
|Black pepper||To Taste|
|Dry white wine||5 Fluid Ounce (150 Milliliter)|
Serving size: Complete recipe
Calories 1580 Calories from Fat 708
% Daily Value*
Total Fat 79 g122.1%
Saturated Fat 30.2 g151.1%
Trans Fat 0.4 g
Cholesterol 373.7 mg
Sodium 677.4 mg28.2%
Total Carbohydrates 96 g31.9%
Dietary Fiber 4.6 g18.5%
Sugars 64.8 g
Protein 96 g192.7%
Vitamin A 21.7% Vitamin C 89.2%
Calcium 14% Iron 22.1%
*Based on a 2000 Calorie diet
Add the garlic and fry for 1 minute.
Add the chops and fry for 4 minutes on each side or until evenly browned.
Transfer the chops to a baking dish, arranging them in one layer.
Pour off the cooking liquid from the pan.
Add 3 tablespoons of the lemon juice, the sugar, salt and pepper to taste and the wine.
Bring to the boil, then pour over the chops.
Bake in a moderate oven (180°C/350°F or Gas Mark 4) for 25 minutes.
Meanwhile, cut the banana in half lengthways, then across to make four pieces.
Sprinkle with the remaining lemon juice to prevent discoloration.
Place a pineapple ring, orange slice and piece of banana on each chop.
Continue baking for 5 minutes or until the chops are cooked.
Transfer the chops and fruit to individual warmed dishes and garnish with the watercress.