Hawaiian Pork Chops Weight Watchers Recipes

Steps:

• Sprinkle pork chops with salt and pepper. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Cook pork chops until lightly browned, 3-4 minutes on each side. Remove and keep warm. , In the same skillet, saute green pepper and onion in remaining 1 teaspoon oil until almost tender, about 2 minutes. Stir in broth, 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., Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with pork and, if desired, rice.

Steps:

• Place pork chops on baking dish that is lightly sprayed with cooking spray.
• Mix 2 tablespoons of the reserved pineapple juice with brown sugar and nutmeg. Spoon half of the mixture over the pork chops. Top with pineapple slices and spoon remaining mixture over the pineapple.
• Cover and bake 30 minutes at 350°F Uncover and bake 20 minutes longer, sauce over chops occasionally.

Steps:

• Mix flour, salt, and pepper together in a shallow bowl. Press pork chops into flour mixture until coated on both sides; shake excess flour back into bowl.
• Heat shortening in a large skillet over medium heat; cook pork chops until browned, about 3 minutes per side. Drain excess fat from skillet and return pork chops to skillet.
• Mix 3/4 cup water, pineapple juice, sugar, lemon juice, cinnamon, and nutmeg in skillet with pork chops. Cover skillet and simmer until cooked through and sauce is somewhat reduced, about 30 minutes. Add pineapple rings and cook 5 minutes more.
• Remove pork chops and pineapple from skillet. Combine 1 tablespoon water and cornstarch in a bowl; stir into sauce in the skillet until thickened. Serve sauce with pork chops and pineapple.

Steps:

• Season chops on both sides with celery salt and pepper.
• Place the chopped onion in roasting/oven bag and lay this flat in a shallow baking dish.
• Place chops in a single layer on top of the onions.
• Mix soy sauce into the pineapple and spoon onto chops so that the juice runs under the chops, and the crushed pineapple remains on top.
• Close bag loosely with the tie provided leaving a finger sized hole for steam to escape.
• Bake at 350 degrees Fahrneheit (180 degrees Celsius, for 45 minutes.
• Slit bag and turn back so that chops are exposed.
• Raise heat to 375 degrees Fahrenheit (190 degrees Celsius)and continue baking uncovered for approximately 15 minutes or until the fat at the edge of chops is golden brown.
• Remove from oven and serve.