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Hawaiian Pork Chops

 Hawaiian Pork Chops
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.”
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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.
  • Combine the cornstarch and water until smooth; stir into skillet.

2 of 2

Hawaiian Pork Chops (continued)

Directions (continued)

  • Bring to a boil; cook for 1-2 minutes or until thickened. Serve over
  • rice if desired. Yield: 4 servings.
Nutritional Facts: 1 pork chop with 3/4 cup sauce (calculated without rice) equals 250 calories, 7 g fat (2 g saturated fat), 57 mg cholesterol, 554 mg sodium, 24 g carbohydrate, 1 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fruit, 1/2 fat.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.