Items Required:
½ cup Minute Rice
½ cup water
¼ teaspoon salt Dash chili powder
2 pork chops, cut ½ inch thick (about 5 ounces each)
2 thin onion slices
3 tablespoons bottled barbecue sauce
1 tablespoon water
Preparation Method:
In 6 ½x6 1/2 x2-inch ceramic baking dish combine rice, the ½ cup water, the salt, and chili powder. Place pork chops atop rice. Season chops with salt. Place an onion slice atop each chop. Combine barbecue sauce and the 1 tablespoon water; spoon over chops. Micro-cook, covered, till chops and rice are done, about 9 to 10 minutes, giving dish a half turn after 5 minutes. Makes 2 servings.
December 22 2007 | Barbecued Recipes and Pork Recipes | No Comments »
Items Required:
1 3-pound canned ham
1 20-ounce can pineapple slices
½ cup chili sauce
¼ cup sugar
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
½ teaspoon chili powder
2 tablespoons cold water
1 tablespoon cornstarch
Preparation Method:
Place ham, fat side down, in 12×7 ½ x2-inch baking dish. Micro-cook, covered, 10 minutes, giving dish a half turn after 5 minutes. Mean while, drain pineapple, reserving syrup. Combine ¼ cup of the syrup, chili sauce, sugar, lemon juice, Worcestershire sauce, and chili powder. Turn ham over. Spoon sauce over ham.
Micro-cook, uncovered, till ham is hot, about 10 minutes, giving dish a half turn and brushing ham with sauce after 5 minutes. Remove ham from dish; cover with foil to keep warm.
Pour pan juices into a 2-cup glass measure. Add water to make 1 ¼ cups. Blend cold water into the cornstarch. Stir into juices in measuring cup. Micro-cook, uncovered, till thickened and bubbly, about 2 to 2 ½ minutes, stirring every 30 seconds. Set aside.
Place pineapple slices and remaining pineapple syrup in same 12×7 ½ x2-inch baking dish. Micro-cook, covered, till pineapple is hot, about 3 minutes, turning dish once. Remove pineapple from syrup; brush with a little barbecue sauce. Place ham on platter.
December 22 2007 | Barbecued Recipes and Ham Recipes | No Comments »
