Hawaiian pork parcels recipe
information
The stuffing may be made a day ahead and kept in the refrigerator.
Turn the chops carefully with a fish slice, so that none of the stuffing comes out.
ingredients
4 thick pork chops, each weighing about 175 g (6 oz)
425 g (15 oz) can pineapple rings in natural juice, drained, with juice reserved
15 g (1/2 oz) margarine or butter
1 small onion, chopped
100 g (4 oz) fresh wholemeal breadcrumbs
1 teaspoon malt or cider vinegar
1 tablespoon finely chopped fresh parsley
dash of Tabasco
salt and freshly ground black pepper
parsley sprigs, to garnish
425 g (15 oz) can pineapple rings in natural juice, drained, with juice reserved
15 g (1/2 oz) margarine or butter
1 small onion, chopped
100 g (4 oz) fresh wholemeal breadcrumbs
1 teaspoon malt or cider vinegar
1 tablespoon finely chopped fresh parsley
dash of Tabasco
salt and freshly ground black pepper
parsley sprigs, to garnish
Sauce
1 tablespoon cornflour
150 ml (1/4 pint) chicken stock
1 teaspoon Worcestershire sauce
1 teaspoon malt or cider vinegar
150 ml (1/4 pint) chicken stock
1 teaspoon Worcestershire sauce
1 teaspoon malt or cider vinegar
method
1. Cut 4 squares of foil each large enough to contain a chop easily.
2. Using a sharp knife, slit each pork chop horizontally, from the fatty outside edge to the bone, without cutting all the way through, to make a small pocket.
3. Make the stuffing: chop 1 pineapple ring finely. Melt the margarine in a frying-pan, add the onion and fry gently for 5 minutes until soft and lightly coloured. In a bowl combine the onion mixture with the chopped pineapple, breadcrumbs, vinegar, 1 tablespoon pineapple juice, the parsley and Tabasco. Season with salt and pepper.
4. Heat the grill to moderate. Heat the oven to 190°C (375°F) Gas 5.
5. Divide the stuffing mixture into 4 portions. Using a teaspoon, spoon a portion of stuffing into the pocket of each chop. Grill the chops for about 5 minutes on each side, until lightly browned.
6. Place a chop on each piece of foil and top each with a pineapple ring. Fold over the edges of the foil to make a loose parcel, then seal the edges tightly.
7. Arrange the parcels in a large, shallow roasting tin and bake in the oven for about 50 minutes, or until the juices run clear when the meat is pierced with a fine skewer.
8. About 5 minutes before the end of cooking time, make the sauce: measure out 150 ml (1/4 pint) of the reserved pineapple juice into a saucepan. In a cup, blend the cornflour with a little of the measured pineapple juice to a smooth paste. Stir the mixture into the pineapple juice with the stock, Worcestershire sauce and vinegar, and season to taste with salt and pepper. Bring slowly to the boil, stirring, until the sauce is thickened and smooth.
9. Remove the Hawaiian pork chops from their foil parcels and place them on a warmed serving plate. Garnish each pork chop with a sprig of parsley placed in the centre of the pineapple ring. Hand the sauce separately in a warmed jug.
2. Using a sharp knife, slit each pork chop horizontally, from the fatty outside edge to the bone, without cutting all the way through, to make a small pocket.
3. Make the stuffing: chop 1 pineapple ring finely. Melt the margarine in a frying-pan, add the onion and fry gently for 5 minutes until soft and lightly coloured. In a bowl combine the onion mixture with the chopped pineapple, breadcrumbs, vinegar, 1 tablespoon pineapple juice, the parsley and Tabasco. Season with salt and pepper.
4. Heat the grill to moderate. Heat the oven to 190°C (375°F) Gas 5.
5. Divide the stuffing mixture into 4 portions. Using a teaspoon, spoon a portion of stuffing into the pocket of each chop. Grill the chops for about 5 minutes on each side, until lightly browned.
6. Place a chop on each piece of foil and top each with a pineapple ring. Fold over the edges of the foil to make a loose parcel, then seal the edges tightly.
7. Arrange the parcels in a large, shallow roasting tin and bake in the oven for about 50 minutes, or until the juices run clear when the meat is pierced with a fine skewer.
8. About 5 minutes before the end of cooking time, make the sauce: measure out 150 ml (1/4 pint) of the reserved pineapple juice into a saucepan. In a cup, blend the cornflour with a little of the measured pineapple juice to a smooth paste. Stir the mixture into the pineapple juice with the stock, Worcestershire sauce and vinegar, and season to taste with salt and pepper. Bring slowly to the boil, stirring, until the sauce is thickened and smooth.
9. Remove the Hawaiian pork chops from their foil parcels and place them on a warmed serving plate. Garnish each pork chop with a sprig of parsley placed in the centre of the pineapple ring. Hand the sauce separately in a warmed jug.
serving amount
serves 4
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