Pineapple Ginger Chops Recipe

4.5 1 4
Pineapple Ginger Chops Recipe
Pineapple Ginger Chops Recipe photo by Taste of Home
Publisher Photo

Pineapple Ginger Chops Recipe

Read Reviews
4.5 1 4
Publisher Photo
Pork and pineapple goes wonderfully together so this recipe will be a hit for your family. The recipe is so quickly prepared, it is a perfect for a weeknight supper.—Taste of Home Test Kitchen, Greendale, Wisconsin
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 can (20 ounces) unsweetened pineapple tidbits
  • 1 teaspoon pepper
  • 1/2 teaspoon ground ginger
  • 4 bone-in pork loin chops (7 ounces each)
  • 1 tablespoon butter
  • 1/2 cup orange juice
  • 1 tablespoon cornstarch
  • 1/8 teaspoon salt
  • 1/4 cup water

Directions

Drain pineapple, reserving 1/4 cup juice; set aside. Combine pepper and ginger; rub over both sides of pork chops. In a skillet, brown chops in butter for 2-3 minutes on each side. Add orange juice, 1 cup pineapple and reserved pineapple juice. (Refrigerate remaining pineapple for another use.)
Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until meat is tender. Remove pork chops and keep warm. In a small bowl, combine the cornstarch, salt and water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork. Yield: 4 servings.
Originally published as Pineapple Ginger Chops in Simple & Delicious March/April 2006, p10

Nutritional Facts

1 each: 323 calories, 11g fat (5g saturated fat), 94mg cholesterol, 178mg sodium, 23g carbohydrate (18g sugars, 1g fiber), 30g protein. Diabetic Exchanges: 4 lean meat, 2 fat, 1-1/2 fruit.

  • 1 can (20 ounces) unsweetened pineapple tidbits
  • 1 teaspoon pepper
  • 1/2 teaspoon ground ginger
  • 4 bone-in pork loin chops (7 ounces each)
  • 1 tablespoon butter
  • 1/2 cup orange juice
  • 1 tablespoon cornstarch
  • 1/8 teaspoon salt
  • 1/4 cup water
  1. Drain pineapple, reserving 1/4 cup juice; set aside. Combine pepper and ginger; rub over both sides of pork chops. In a skillet, brown chops in butter for 2-3 minutes on each side. Add orange juice, 1 cup pineapple and reserved pineapple juice. (Refrigerate remaining pineapple for another use.)
  2. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until meat is tender. Remove pork chops and keep warm. In a small bowl, combine the cornstarch, salt and water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork. Yield: 4 servings.
Originally published as Pineapple Ginger Chops in Simple & Delicious March/April 2006, p10

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katlaydee3 User ID: 3741999 265317
Reviewed Apr. 30, 2017

"Delicious! I served this over white rice with asparagus on the side."

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