These dishes are heaven! I like to make these and serve these with a nice white wine or a pina colada
Island Pork Chops
4 boneless pork chops 3/4 to 1 inch thick
4 tsp soy sauce
1/4 tsp hpt pepper sauce
1 tbsp sesame oil
1 can coconut milk
1 8oz can pineapple tidbits drained
3 tbsp chopped fresh italiam parsley
Place pork chops in single layer in a glass baking dish. Combine soy sauce and hot pepper sauce: drizzle over porl turning to coat both sides. Let stand ten minutes, turn chops over and let stand another ten minutes.
Remove pork from marinade: reserve marinade. Heat oil in large non stick skillet over med heat until hot. Cook pork 8-10 minutes on each side, turning only once. Remove pork and cover loosely with foil.
Brink coconut milk and reserved marinade to a boil in same skillet over high heat: boil five minutes until reduced to about a cup. Stir in pineapple. Add pork chops to skillet, reduce heat to low and cover with lid, let simmer for 5 minutes.
Sesame Noodles:
1/2 lb spaghetti
1 tbsp sesame oil
Sauce
2 tblsp soy sauce
1 tbsp sherry wine
1 1/2 tbsp chili sauce
1 1/2 tbsp peanut butter
1/2 tbsp whit esugar
3 cloves garlic minced
1 slice fresh ginger peeled and chopped
2 green onions finely chopped
3/4 cup cabbage
1 tsp sesame seeds
Cook noodles according to package. When tender, drain and rince with cold water. Toss in bown with oil.
In a small skillet heat 1 tsp of oil and wilt cabbage.
wisk all ingredients for sauce together and heat in small sauce pan.
Add cabbage to mix, pour over noodles and mix well.