How To Prepare
Bring chicken stock and lemon rind to boil, add rice and cover. Lower the heat and simmer about 20 to 25 minutes until rice is tender. Remove from heat, uncover and allow to stand 5 minutes. Toss with a fork. Refrigerate until cold.
Blend sherry, lemon juice, olive oil, orange juice, parsley, and pepper thoroughly. Add chicken, melon and pineapple to rice. Pour over dressing, toss till well mixed.
Serve chilled.
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Island Salad
How To Prepare
Trim fat from pork chops; slash edges at 1/2-inch (1 cm) intervals to prevent curling. Set aside.
Add half of the oil to pan; brown chops, in batches, about 10 minutes. Transfer to plate.
Drain fat from pan.
Heat remaining oil in pan over medium heat. Add onions, herbes de Provence, and pepper; cover and cook, stirring occasionally, until onions are golden, about 10 minutes.
Sprinkle with flour; cook, stirring, for 1 minute. Add stock and bring to boil, stirring and scraping up brown bits.
Return chops and any juices to skillet, turning chops to coat. Cover, reduce heat and simmer until juices run clear when pork is pierced and just a hint of pink remains inside, about 10 minutes.
Stir in vinegar. Sprinkle with parsley.
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Onion Pork Chops
How To Prepare
Toss pork with 1 tbsp (15 mL) of the flour, and pepper; set aside.
In large skillet, heat half of the oil over medium-high heat; brown pork, in batches and adding more oil if necessary, about 4 minutes. Transfer to plate.
Add remaining oil to skillet; saute onion, red pepper, garlic, thyme and paprika until fragrant, about 1 minute.
Return pork and accumulated juices to pan. Add stock and bring to boil. Mix remaining flour with 2 tbsp (25 mL) water and stir into pan; cover and cook, stirring occasionally, until thickened and juices run clear when pork is pierced, about 5 minutes. Sprinkle with parsley.
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Saucy Pepper Pork
Pierce potatoes all over with fork. Place in microwaveable dish. Pour in 1/4 cup (50 mL) water; cover and microwave at High for 6 minutes or until tender. Set aside.
Sprinkle pork with half of the pepper. In ovenproof skillet, heat oil over high heat; brown pork on all sides. Transfer to plate. Reduce heat to medium-high; cook mushrooms, garlic, seasoning and remaining pepper for 5 minutes or until browned and liquid is evaporated. Stir in stock. Return pork to skillet.
Transfer skillet to 425°F (220°C) oven; cook for 15 minutes or until just a hint of pink remains inside pork. Let stand for 5 minutes; slice thinly. Serve with sauce and potatoes.
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Pork Tenderloin with Mushroom Sauce
