50 g (2 oz) long-grain brown rice
30 ml (2 tbsp) vegetable oil
4 spare rib pork chops, trimmed and boned
1 small onion, skinned and finely chopped
50 g (2 oz) seedless raisins
226 g (8 oz) can pineapple, drained and chopped, juice reserved
45 ml (3 tbsp) chopped parsley
salt and freshly ground pepper
30 ml (2 tbsp) vegetable oil
4 spare rib pork chops, trimmed and boned
1 small onion, skinned and finely chopped
50 g (2 oz) seedless raisins
226 g (8 oz) can pineapple, drained and chopped, juice reserved
45 ml (3 tbsp) chopped parsley
salt and freshly ground pepper
method
1. Bring a pan of salted water to the boil and cook the rice for about 30 minutes until almost tender. Drain well.
2. Heat the oil in a large pan and brown the chops well. Cool them, then slit three-quarters of the way through each chop to form a large pocket.
3. Brown the onion in the oil remaining in the pan. Stir in the raisins with the pineapple, cooked rice, parsley and seasoning.
4. Place the chops in a shallow ovenproof dish. Use the rice mixture to stuff them. Spoon round 60 ml (4 tbsp) pineapple juice. Season, cover the dish tightly and cook in the oven at 180°C (350°F) mark 4 for 1 - 1 1/4 hours. Baste once with the juice during cooking.
2. Heat the oil in a large pan and brown the chops well. Cool them, then slit three-quarters of the way through each chop to form a large pocket.
3. Brown the onion in the oil remaining in the pan. Stir in the raisins with the pineapple, cooked rice, parsley and seasoning.
4. Place the chops in a shallow ovenproof dish. Use the rice mixture to stuff them. Spoon round 60 ml (4 tbsp) pineapple juice. Season, cover the dish tightly and cook in the oven at 180°C (350°F) mark 4 for 1 - 1 1/4 hours. Baste once with the juice during cooking.
serving amount
serves 4
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