Veal Chops Polynesian -- Quad-Cities Online Recipe Book
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Main Dishes:

Veal Chops Polynesian

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Taste before adding pepper. This dish tastes great even without the pepper, or very little pepper. Serve with rice or (eggless) noodles.

Ingredients

1 tablespoon canola oil
8 (2-1/2 pounds) lean loin veal chops, trimmed of all fat
1 envelope or cube of low-sodium chicken bouillon
1-1/2 cups boiling water
1 can (16 ounces) pineapple chunks in own juice, undrained
1/2 cup sliced onion
1/8 teaspoon ground ginger
1 cup sliced celery
2 tablespoons cornstarch
3 tablespoons low-sodium soy sauce
2 tablespoons cidar vinegar
1/2 pound fresh mushrooms, cleaned, sliced
Freshly ground pepper to taste

Instructions

Heat oil in large nonstick skillet; brown chops on both sides. Remove chops and blot with paper towel to remove any excess oil or fat. Add bouillon and boiling water to the skillet and stir to dissolve. Add the juice from the canned pineapple, sliced onions and ginger, stir all, then return chops to the skillet mixture. Cover and simmer for 30 minutes or until chops are tender. Add celery and simmer 10 minutes more. Combine cornstarch with the soy sauce and vinegar, mix well and stir into the skillet. Stir in the pineapple chunks and mushrooms and simmer uncovered until warmed through and the liquid has thickened to sauce consistency. Serves 8.

Ron Schriefer
Moline




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1939 — 75 years ago: Delegates at the Illinois Conference of the Methodist Church in Springfield voted to raise the minimum pay of ministers so that every pastor would get at least $1,000 annually.
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