Luau Pork Chops

Name: Luau Pork Chops
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 4 boneless pork chops; salt and pepper; 1 tablespoon butter; 1/2 cup chopped onion; 1/4 cup red bell pepper; 1/4 cup green bell pepper; 2 tablespoons olive oil; 1 garlic clove, pressed; 1 (20 ounce) can pineapple tidbits; 1/2 cup reduced-sodium chicken broth; 1 tablespoon cornstarch; 1/4 cup water

Submitted by Hippie2MARS

"My boyfriend LOVES pineapple so I set out to create a main dish that incorporated his favorite food. I serve this over rice seasoned with butter and a soy sauce (1 T butter and 2 t of light soy sauce per cup of uncooked rice). I add them right to the rice cooker in the beginning and it always turns out yummy. Also, when I can find it, I buy a frozen diced onion, red and green pepper mix. Sam's Club carries it occasionally and it's a terrific recipe staple!"

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Ready In:: 40mins
Ingredients:: 12
Serves:: 4

ingredients

4 boneless pork chops
salt and pepper
1 tablespoon butter
¹⁄₂ cup chopped onion
¹⁄₄ cup red bell pepper
¹⁄₄ cup green bell pepper
2 tablespoons olive oil
1 garlic clove, pressed
1 (20 ounce) can pineapple tidbits
¹⁄₂ cup reduced-sodium chicken broth
1 tablespoon cornstarch
¹⁄₄ cup water

directions

Lightly salt and pepper each side of the pork chops.
Melt the butter in a large skillet. Add the onion and peppers and and press the garlic into the pan (or mince it if you don't have a garlic press); saute about 2 minutes.
Add the olive oil and allow it to heat up, then brown the chops, about 5 minutes on each side.
While the pork chops are browning, drain the pineapple tidbits (reserving the juice!) and add them to the skillet, stirring until starting to brown slightly.
When the chops have been browned on both sides, add the pineapple juice and chicken broth.
Bring to a boil, then reduce to a simmer and cover.
Allow to simmer gently for 15 minutes.
Whisk 1 T cornstarch into 1/4 c cold water, then slowly stir into the chops. Cook 5 minutes or until thickened.

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RECIPE SUBMITTED BY

Hippie2MARS

Chattanooga, Tennessee

I'm an Arkansas native but spent my teen-aged years in Memphis. I have four grown sons and 12 grandchildren. I currently live in Chattanooga, TN and cook mainly for just two, which has been quite an adjustment!

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