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Pork Chop Saute a la Curacao

Monday, 26 May 2008

Description

Recipe courtesy of Senior Curaçao of Curaçao Liqueur.

1 teaspoon vegetable oil
4 medium thick pork chops
1 large onion, sliced into 4 thick slices ½ teaspoon sage½ teaspoon ground cloves
Salt and pepper to taste)
2 ounces.Curaçao
1 teaspoon hot red chile powder

Ingredients

At a glance

Cuisine

Caribbean

Ingredient

Pork

Cooking Method

Slow Cook

Heat Level

Chile

New Mexico Red

Meal/Course

Dinner

Main Course

Serves

1 teaspoon vegetable oil
4 medium thick pork chops
1 large onion, sliced into 4 thick slices ½ teaspoon sage½ teaspoon ground cloves
Salt and pepper to taste)
2 ounces.Curaçao
1 teaspoon hot red chile powder

Methods/steps

Spread the oil in a large skillet and pre-heat to medium high. Brown the pork chops on both sides. Place a slice of onion on each chop. Sprinkle the sage and ground cloves over the onion slices. Add salt and pepper to taste. Cover and cook over low heat for 6 minutes. Pour in 2 ounces of Curaçao liqueur, dust with hot chile powder. Add 1/4 cup of warm water and cook very slowly for 20 minutes or until done. Serve on hot platter with wedges of blanched oranges

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