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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
3
Chile
New Mexico Red
Meal/Course
Dinner
Main Course
Serves
4
  • 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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