Easy, delicious and a family favorite!
3 cups White Rice
1 med Onion
2 Green Peppers
2 Red Peppers
6 TBL Orange Marmalade
4 TBL Hoisin Sauce
2 TBL Water
4 med thicknesses Pork Chops
2 tsp cornstarch
4 tsp cold water
Cook rice according to package directions. Meanwhile slice peppers and onions into thin strips, set aside in an OYRP flat bowl. In a medium bowl mix together marmalade, hosing sauce and 2 TBL water.
In a large frying pan heat a small amount of olive oil over med-high heat. Add pork chops and cook until they start to brown, turning pork chops to cook both sides, approximately 5-7 minuets. Top chops with onions, peppers and sauce. Bring to a boil, cover and simmer for about 10 minuets or until pork chops reach 165F.
Remove pork and peppers from pan leaving sauce, place in your flat bowl. In a small bowl mix cornstarch and cold water together. Add cornstarch mixture to the pan with sauce. Cook and stir for 2-3 minuets until sauce has thickened. Return pork and peppers back to the pan and coat.
Serve on an OYRP dinner plate on top of a bed of rice.
Off Your Rocker Pottery
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