New recipes!!

Okay, since Kenton hasn't been all that impressed with the new recipes that we have tried I let him pick one of the recipes this week.

Sweet & Tangy Pork Chops with Pineapple (page 147)

1 tablespoon peanut or olive oil
4 boneless pork loin chops (about 5 ounces each)
Salt and freshly ground black pepper to taste
One 8-ounce can crushed pineapple, undrained
2/3 cup orange juice
2 tablespoons light or dark brown sugar
2 tablespoons reduced-sodium soy sauce
1 tablespoon cornstarch
1/4 cup chopped scallions (white and green parts)

1. Heat the oil in a large skilled over medium-high heat. Season the pork chops on both sides with salt and pepper. Add the chops to the hot pan and cook until golden brown, about 2 minutes per side.
2. Meanwhile, in a medium bowl, combine the pineapple, orange juice, brown sugar, soy sauce, and cornstarch and stir until the cornstarch dissolves. Add this to the pork in the pan, bring to a simmer, and let simmer until the pork is just cooked through (still slightly pink in the center) and the sauce has thickened, about 5 minutes.
3. Serve the chops with a spoonful of sauce, sprinkled with scallions.

Toasted Coconut Rice (page 261):

1/4 cup sweetened flaked coconut
1 cup instant white or jasmine rice
One 14-ounce can unsweetened light coconut milk

Place the coconut in a dry medium saucepan and set the pan over medium heat. Cook until the coconut is golden brown and toasted, 3 to 5 minutes, shaking the pan frequently to prevent burning. Add the rice and coconut milk. Increase the heat to medium high, bright to a simmer, cover and let simmer for 5 minutes. Remove from the heat and let stand for 5 minutes before serving.