Pork Chops Hawaii Recipe
Ingredients
| 4 pork chops, cut 1 inch thick | ||
| Soy sauce | 2 Tablespoon | |
| Vegetable oil | 2 Tablespoon | |
| Pineapple slice | 4 , canned | |
| 4 large tender prunes, pitted | ||
| Chunky peanut butter | 1/4 Cup (16 tbs) | |
| 8 medium size carrots, scraped | ||
| 1/2 cup water or broth | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Heat Browning Skillet in Radarange oven 4 1/2 minutes.
Brush chops with soy sauce.
Add oil and chops to skillet.
Cook uncovered in Radarange oven 5 minutes, turning chops after 2 1/2 minutes.
Place a slice of pineapple and a prune stuffed with peanut butter on each chop.
Arrange carrots around chops; add water.
Cover, cook in oven about 12 minutes, until fork tender.
Turn skillet 180° after 6 minutes.
Let stand 10 minutes before serving.
Brush chops with soy sauce.
Add oil and chops to skillet.
Cook uncovered in Radarange oven 5 minutes, turning chops after 2 1/2 minutes.
Place a slice of pineapple and a prune stuffed with peanut butter on each chop.
Arrange carrots around chops; add water.
Cover, cook in oven about 12 minutes, until fork tender.
Turn skillet 180° after 6 minutes.
Let stand 10 minutes before serving.
Chef
