Recipe - Glazed Pork Chops W Pineapple Watermelon And Ginger Relish

4 1" "thick pork loin chops,
: trimmed to leave 1/4inch
: fat
: salt and freshly ground
: pepper
One fourth teaspoon cayenne or paprika
2 tablespoon olive oil
1 cup pineapple juice
2 tablespoon minced gingerroot
2 tablespoon brown sugar
1 teaspoon cornstarch
1 tablespoon cold water
2 teaspoon dijonstyle mustard
1 cup minced fresh or canned
: pineapple
1 cup minced watermelon, seeded
2 scallions, thinly cut or sliced up
One half jalapeno, seeded and finely
: minced
1 tablespoon finely chopped fresh parsley
2 tablespoon lime juice

Season the chops with salt, pepper and cayenne. In a skillet heat the oil
over moderately high heat until almost smoking. Cook the pork chops until
well browned on either side, about 2 to 3 minutes per side. Remove chops to
a plate, cover with foil and keep warm. Deglaze the skillet with 2/3 cup
pineapple juice, stirring to remove browned bits from bottom of pan. Stir
in 1 tablespoon of the minced gingerroot and the brown sugar and bring
sauce to a simmer. Return the chops and any juices that have collected to
the skillet, reduce heat and simmer, covered, for 6 to 8 minutes until meat
is cooked through. Remove chops to a plate, cover with foil and keep warm.
If necessary simmer sauce until slightly reduced. Mix together the
cornstarch and cold water and stir into the simmering sauce, continuing to
stir until thickened. Reduce heat, stir in mustard and adjust seasoning
with salt and pepper.

In a bowl combine pineapple, watermelon, the remaining tablespoon of
gingerroot, scallions, jalapeno, parsley, lime juice and the remaining 1/3
cup pineapple juice, mixing well.

Serve the chops warm, glazed with the sauce and garnished with the
pineapple & watermelon relish.

Yield: 4 servings

Recipe by: Cooking Live Show #8893 Posted to MCRecipe Digest V1 #628 by
"Angele and Jon Freeman" jfreeman@netusa1.net on May 31, 1997