4 leg chops
1 cup breadcrumbs
1 cup chopped tomatoes
1 cup shredded pineapple
1 dessertspoon brown sugar
Salt & pepper
4 lightly grilled bacon rashers
Method: Lay chops in casserole with a little water to prevent sticking. Mix crumbs, tomato, pineapple and sugar. Divide into four portions and put one on each chop, cover and cook in moderate oven for 1 hour. Then add bacon rashers and cook further 15 minutes without lid. Serve with rice and minted peas.
Source: contributed by Carola Grantham Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.38.
No comments:
Post a Comment