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Pork Chops with Cumin Sauce
2013-08-06
https://www.metro.ca/userfiles/image/recipes/cotelettes-porc-sauce-cumin-7089.jpg
PT15M
PT15M
PT1H00M
Combine all the ingredients of the marinade. Let the meat marinate at least 30 minutes. Pat the chops dry and grill on the barbecue for 4 to 5 minutes on each side.In the meantime, boil the reserved marinade for 5 minutes in a saucepan. Add the cream to the reduced marinade and let simmer while the meat rests.Serve the pork chops with the sauce.
4
Metro
0
0
0
0
marinade
4 garlic cloves, chopped
1 tsp. (5 mL) cumin seeds, cracked
2 Tbsp. (30 mL) canola oil
1 cup (250 mL) pineappele juice
salt and freshly cracked pepper
1 cup (250 mL) cooking cream, 15%
4 pork chops, 2.5 cm (1 inch) thick
Pork Chops with Cumin Sauce
4
servings
0:15
Preparation
0:15
COOKING
1:00
TOTAL TIME
Ingredients
-
marinade
-
4
garlic cloves, chopped
-
1 tsp.
(5 mL)cumin seeds, crackedYou might like:
![]()
Flyer Deal
(1)
SIMPLY ORGANIC SPICES
$6.99 ea.
SELECTED SIZES SELECTED VARIETIES
-
2 Tbsp.
(30 mL)canola oil
-
1 cup
(250 mL)pineappele juice
-
salt and freshly cracked pepper
-
1 cup
(250 mL)cooking cream, 15%You might like:
![]()
Flyer Deal
(1)
LACTANTIA CREAM
$2.99 ea.
473 ml - 1 L, SELECTED VARIETIES
-
4
pork chops, 2.5 cm (1 inch) thickYou might like:
![]()
Flyer Deal
(1)
FRESH PORK LOIN RIBLETS
$2.49 /lb
BUTTON BONES 5.49/kg
Preparation
Combine all the ingredients of the marinade. Let the meat marinate at least 30 minutes. Pat the chops dry and grill on the barbecue for 4 to 5 minutes on each side.
In the meantime, boil the reserved marinade for 5 minutes in a saucepan. Add the cream to the reduced marinade and let simmer while the meat rests.
Serve the pork chops with the sauce.
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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