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Tropical Pork Chops Recipe

Tropical Pork Chops Recipe photo by Taste of Home

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I WAS FORTUNATE to visit my grandmother's birthplace in Hawaii, where I met relatives who taught me how to make this dish. It's been a family favorite since I brought the recipe home. The pineapple is a sweet surprise. -Jeanette Babineau, Grand Junction, Colorado

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Tropical Pork Chops Recipe

Prep: 20 min. Cook: 30 min.

Yield: 4 Servings

20 30 50

Ingredients

1/3 cup ketchup
2 tablespoons prepared mustard
2 tablespoons brown sugar
1 tablespoon cider vinegar
1-1/2 teaspoons soy sauce
1/8 teaspoon garlic salt
1/8 teaspoon onion salt
Dash cayenne pepper
4 boneless pork loin chops
Salt and pepper to taste
1/4 cup chopped onion
2 garlic cloves, minced
1 tablespoon vegetable oil
1/3 cup water
1/4 cup pineapple tidbits
Hot cooked rice

Directions

In a saucepan, combine the first eight ingredients. Cover and simmer until sugar is dissolved, about 10 minutes. Remove from the heat; set aside. Season pork chops with salt and pepper. In a skillet, cook pork, onion and garlic in oil until meat is browned. Add water and reserved sauce. Cover and cook over medium-low heat for 20-25 minutes or until the meat is no longer pink, adding more water if needed. Stir in pineapple and heat through. Serve over rice. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 248 calories, 10 g fat (3 g saturated fat), 55 mg cholesterol, 584 mg sodium, 16 g carbohydrate, 1 g fiber, 23 g protein.

Originally published as Tropical Pork Chops in Reminisce May/June 1998, p49

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Tropical Pork Chops

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Reviewed on Oct. 21, 2012 by hunter6295

This had way too much mustard for my taste and I like mustard. I ended up making twice the amount of sauce but with half the amount of mustard. I wasn't sure if pineapple was supposed to be drained so I added half the juice from the can. I really liked it with these minor adjustments.