Delicious Hawaiian Pork Chops Recipe You Need to Try
- May 29
- 2 min read
Updated: Jun 5
Ingredients
4 boneless pork loin chops (3/4 inch thick and 4 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
3 teaspoons canola oil, divided
1/3 cup chopped green pepper
1/3 cup thinly sliced onion
1 can (14-1/2 ounces) reduced-sodium beef broth
1 can (8 ounces) unsweetened pineapple chunks, undrained
1/4 cup ketchup
2 tablespoons brown sugar
1 tablespoon cider vinegar
2 tablespoons cornstarch
3 tablespoons cold water
Hot cooked rice, optional
Directions
1. Gather all the ingredients. Set out pots and pans.
2. Sprinkle pork chops with salt and pepper and set aside.
3. Cut up green pepper and onion and set aside.
4. Prepare broth if using Better Than Bouillon. If using broth from a carton you could put it in a pan to warm or just set aside until needed.
5. In a bowl combine pineapple,ketchup, cider vinegar, brown sugar.
6. Take a break
7. Measure rice and water. Start the water to boil. Follow directions on the rice box.
8. Heat 2 teaspoons oil in a large nonstick skillet, or stainless steel, over medium heat. Cook pork chops until lightly browned, 3-4 minutes on each side. Remove and keep warm.
9. In the same skillet, saute green pepper and onion in remaining 1 teaspoon oil until almost tender, about 2 minutes.
10. Stir in broth,Add the content of the bowl,, pineapple, ketchup, brown sugar and vinegar. Bring to a boil. Return pork to the pan. Reduce heat; cover and simmer until a thermometer inserted in pork reads 145°, 5-7 minutes. Remove and keep warm.
11. Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir until thickened, 1-2 minutes.
12. Serve with pork and, if desired, rice. Plating place a bed of rice on the plate, Pork chop leaning on rice, sauce ladled over the pork chop.
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