Planters’ Pork Chops

These sweet and tasty pork chops with fruit sauce may be accompanied by mashed potatoes and peas.

1 oz. butter

1 tablespoon vegetable oil

1 garlic clove, crushed

4 pork chops

4 tablespoons lemon juice

2 teaspoons soft brown sugar

½ teaspoon salt

2 teaspoon black pepper

5 fl. oz. dry white wine

1 banana

4 pineapple rings

4 orange slices

4 watercress sprigs

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).

In a large frying-pan, melt the butter with the oil over moderate heat. When the foam subsides, add the garlic and fry, stirring constantly, for 1 minute. Add the pork chops and fry them for 4 minutes on each side. Using tongs, transfer the chops to an ovenproof dish large enough to hold them in one layer.

Pour off the cooking liquid from the pan.

Return the pan to the heat and add

3 tablespoons of lemon juice, the sugar, salt, pepper and wine and bring to the boil, stirring frequently. Remove the pan from the heat and pour the mixture over the pork chops.

Place the dish in the oven and bake the chops for 25 minutes.

Meanwhile, with a stainless steel or silver knife, cut the banana lengthways, then cut it crosswise to make four pieces.

Place the banana pieces on a small plate and sprinkle over the remaining 1 table-spoon of lemon juice. Set aside.

Remove the dish from the oven and place a pineapple ring, an orange slice and a piece of banana on top of each pork chop.

Return the dish to the oven. Continue baking the chops for 5 minutes or until they are tender and the juices which run out are clear when they are pierced with the point of a sharp knife.

Remove the dish from the oven. Garnish the pork chops with the water-cress sprigs and serve immediately.

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