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Hawaiian Pork Chops Recipe

Hawaiian Pork Chops Recipe

Looking for a great last-minute meal when friends drop in? Hampton, Virginia's Michelle Cavalier recommends one of her husband's sweet-and-sour favorites. “This is so easy, tastes just like Hawaiian pizza, and I usually have all ingredients on hand.”
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings

Ingredients

  • 4 boneless pork loin chops (3/4 inch thick and 4 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup chopped green pepper
  • 1/3 cup thinly sliced onion rings
  • 1 can (14-1/2 ounces) reduced-sodium beef broth
  • 1 can (8 ounces) unsweetened pineapple chunks, undrained
  • 1/4 cup ketchup
  • 2 tablespoons brown sugar
  • 1 tablespoon cider vinegar
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water
  • Hot cooked rice, optional

Directions

  • 1. Sprinkle pork chops with salt and pepper. In a large nonstick skillet coated with cooking spray, cook the chops for 4-5 minutes on each side or until lightly browned. Remove and keep warm.
  • 2. In the same skillet, saute green pepper and onion for 2 minutes or until almost tender. Stir in the broth, pineapple, ketchup, brown sugar and vinegar. Bring to a boil. Return pork to the pan. Reduce heat; cover and simmer for 6-10 minutes or until meat juices run clear.
  • 3. Combine the cornstarch and water until smooth; stir into skillet. Bring to a boil; cook for 1-2 minutes or until thickened. Serve over rice if desired. Yield: 4 servings.

Nutritional Facts

1 each: 250 calories, 7g fat (2g saturated fat), 57mg cholesterol, 554mg sodium, 24g carbohydrate (16g sugars, 1g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fruit, 1/2 fat.

Reviews for Hawaiian Pork Chops

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MY REVIEW
jillybean730 User ID: 5572756 63816
Reviewed Feb. 16, 2014

"Very easy and very good! I didn't have any green peppers, but I had everything else on the ingredients list, so I thought I would try this last night for a change in our normal pork chop meal. I used a bit more onion than what it calls for, and I used crushed pineapple instead of chunks because it was what I had in the cupboard. Very flavorful! I will definitely be making this again!"

MY REVIEW
nesta85way User ID: 4237976 114721
Reviewed Dec. 2, 2013

"I thought this was bland and tasteless, which surprised me. I won't even finish my plate. It is easy, but I won't fix it again."

MY REVIEW
atch0013 User ID: 3529039 86525
Reviewed Oct. 11, 2011

"This is very good but I did make some modifications. I substituted fresh cut up pinnapple and also added some garlic, fresh seedless jalapeno peper and a sprinkle of crushed red pepper to balance the sweetness of the original recipe and to add depth."

MY REVIEW
atch0013 User ID: 3529039 137377
Reviewed Oct. 11, 2011

"This is very good but I did make some modifications. I added fresh cut up pinnapple and also some garlic, fresh seedless jalapeno peper and a sprinkle of crushed red pepper to balance the sweetness of the original recipe and to add depth."

MY REVIEW
uh60cw3wife User ID: 5207531 71430
Reviewed Jul. 7, 2010

"this was very easy to make. It will be a regular at our dinner table."

MY REVIEW
heather606 User ID: 2890324 55998
Reviewed Oct. 27, 2009

"This is so good!"

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Wine Pairings

Light-Bodied Red Wine

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