I enjoy experimenting in the kitchen and adapting recipes to suit my tastes. In this one, I give everyday pork chops extra flair by simmering them in tangy sauce. Palate-pleasing rice adds texture.
- 4 boneless pork loin chops (3/4 inch thick)
- 1 tablespoon lemon-pepper seasoning
- 1 teaspoon plus 2 tablespoons olive oil, divided
- 1 cup sweet-and-sour sauce
- 1 can (20 ounces) pineapple chunks, drained
- 1/2 medium green pepper, julienned
- 1/2 cup chopped red onion
- 6 cups cold cooked rice
- 1/4 cup stir-fry sauce
- Sprinkle pork chops with lemon-pepper. In a large skillet, brown chops on both sides in 1 teaspoon oil over medium-high heat; remove and set aside. Drain skillet; add sweet-and-sour sauce and pineapple chunks. Bring to a boil. Reduce heat; return chops to skillet. Simmer, uncovered, for 5 minutes or until meat juices run clear.
- Meanwhile, in another skillet, saute the green pepper and onion in remaining oil for 2 minutes. Add rice and stir-fry sauce; cook and stir for 4 minutes or until lightly browned. Transfer to a serving platter; top with pork chops. Yield: 4 servings.
Originally published as Aloha Pork Chops in Country Woman May/June 2003, p33
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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