These tender, mouthwatering chops taste a bit like sweet-and-sour pork but require little attention or time. I prepare them year-round whenever I'm on a tight schedule but still would like something scrumptious.—Sally Jones, Lancaster, New Hampshire
- 4 boneless pork loin chops (3/4 inch thick)
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 1/2 cup pineapple juice
- 2 tablespoons brown sugar
- 2 tablespoons cider vinegar
- 1/2 teaspoon salt
- Hot cooked noodles, optional
- In a skillet, cook pork chops in oil until browned on both sides, about 8 minutes. Add the onions; cook until tender. Combine pineapple juice, brown sugar, vinegar and salt; pour over pork chops. Cover and simmer until meat is tender, about 15 minutes. Serve over noodles if desired. Yield: 4 servings.
Originally published as No-Fuss Pork Chops in Taste of Home June/July 1999, p27
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for No-Fuss Pork Chops
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review