Four shoulder pork chops
Salt and pepper
¼ cup oil
Pinch of oregano
Cherries for garnish
1. Sprinkle the shoulder pork chops with salt and freshly ground black pepper.
2. Heat the oil in a skillet and gently fry the chops until brown on both sides. Sprinkle with oregano.
3. Add the mushrooms and sauté until soft.
4. Meanwhile brown the pineapples in a hot pan then add the browned pineapples to the pork and mushroom and heat through.
5. Serve with cooked long grain rice on a heated serving dish or plate and arrange the chops in the centre. Spoon the mushrooms and pineapple over the top, then garnish with cherries and a sprig of coriander to serve.
Choosing pork: The lean meat should always be pink in colour, without gristle (cartilage) and firm to touch. It should be marbled (having a streaked and patterned appearance) a little with milky-white fat, and the outer fat should be firm and white. If you are buying ham with skin or rind, make sure that there are no hairs and that it is not too thick. If you like crackling on your roast, ask your butcher to score the rind for you.
Storing pork: Pork is available all around the year, frozen or fresh. Of course, if you have a freezer you would be well advised to buy in bulk. Roasts and chops will store in a freezer for about four months. Pork can be stored in the refrigerator for 2- 3 days, or in a cool place for about 24 hours.
As with all other white meats, pork should be well done (about 15 minutes) to make sure that all bacteria are killed. It is also very important to note that a lot of people are not fans of pork for psychological or religious reasons. It is wise to have separate equipment for cooking pork especially if you are in a hotel or restaurant kitchen.