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Tropical Pork Chops Recipe

Tropical Pork Chops Recipe

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
TOTAL TIME: Prep: 20 min. Cook: 30 min. YIELD:4 servings


  • 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


  • 1. 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 each: 248 calories, 10g fat (3g saturated fat), 55mg cholesterol, 584mg sodium, 16g carbohydrate (11g sugars, 1g fiber), 23g protein .

Reviews for Tropical Pork Chops

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puzzlemad 248116
Reviewed May. 12, 2016

"Tasty! I only used 1 T. Mustard after reading other reviews. I will probably make again. I also drained the pineapple. Sauce is thin so you may want to thicken it with some cornstarch."

fayefoods 243285
Reviewed Feb. 5, 2016

"This is a family favorite. I've been making this recipe on a regular basis for 10 years."

amberjcarothers 52335
Reviewed May. 27, 2013

"I agree with the previous review the taste of the mustard is to strong, it over powers all of the other flavors. Next time I will only use 1 tablespoon of mustard. Other than that it was easy to make & good !"

hunter6295 52112
Reviewed Oct. 21, 2012

"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."

elise87 23286
Reviewed Nov. 24, 2009

"A delicious sweet-sour pork dish>"

Carollizc 27808
Reviewed Feb. 24, 2009

"I have been looking for a recipe like this for so long! I'll be serving it tomorrow night, and I'm really looking forward to it."

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Wine Pairings

Light-Bodied Red Wine

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