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Tropical Pork Chops

 Tropical Pork Chops
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
4 ServingsPrep: 20 min. Cook: 30 min.


  • 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


  • 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:

2 of 2

Tropical Pork Chops (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.