Ingredients
- 1 tbsp sunflower oil
- 4 boneless pork loin chops, about 140 g (5 oz) each, trimmed of fat
- 100 ml (3½ fl oz) orange juice
- 4 tbsp clear honey
- 2 tbsp soy sauce
- 2 tbsp dry sherry
- 2 tbsp red wine vinegar
- 2 tbsp French mustard
- 2 tbsp tomato purèe
- salt and pepper
- Pine nut and raisin pilaf
- 250 g (8½ oz) basmati rice
- 1 tbsp sunflower oil
- 1 onion, sliced
- 1 garlic clove, finely chopped
- 50 g (1¾ oz) pine nuts
- 50 g (1¾ oz) raisins
- 600 ml (1 pint) vegetable stock
Description
A Sweet And Sour Barbecue Sauce Is The Perfect Partner For Simply Cooked Pork Chops. With A Fruit And Pine Nut Pilaf And A Mixed Leaf Salad, This Makes A Tempting And Substantial Midweek Supper.
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