Polynesian Pork Chops Recipe 425

Steps:

• Season the pork with the garlic powder.
• Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.
• Add the onion, soup, water, pineapple with juice, soy sauce and honey to the skillet and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the pork is cooked through. Serve the pork and sauce with the rice and sprinkle with the green onion.
• Serving Suggestion: Serve with steamed sugar snap peas. For dessert serve fresh strawberries.
• Cost per recipe: $8.41

Steps:

• Place all ingredients up to the rice into a crock pot.
• Cook on low for 8-9 hours.
• Remove from crock pot with a slotted spoon and place on a serving platter-Pour liquid into a medium saucepan.
• Whisk together the remaining ingredients and add to ingredients in saucepan-over medium high heat-and cook until thickened to your preference.
• Pour over chops and serve.

Steps:

• Season chops with garlic.
• Heat oil in skillet.
• Add chops and cook until browned.
• Add onion.
• Add soup, pineapple with juice, water, soy and honey.
• Heat to a boil.
• Cook over low heat 10 minutes or until done.
• Serve with rice and garnish with green onions.

Steps:

• In a medium size skillet, salt and pepper pork chops and brown pork chops in the oil. Add green onion and onion and saute for a few minutes. Add pineapple juice and all, and the Heinz 57 Sauce. Cover and simmer until done. Remove chops from fry pan and thicken the sauce with cornstarch/water mixture. Serve over chops and rice.

Steps:

• Rub 1/2 teaspoon salt and pepper over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour., Meanwhile, in a small saucepan, combine the water, pineapple, tomato paste, brown sugar, onion, green pepper, vinegar, ginger and remaining salt; bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened, stirring occasionally. Reserve 1-1/4 cups sauce; set aside., Pour remaining sauce over roast. Bake 1-1/2 to 2 hours longer or until a thermometer reads 160°, basting occasionally. Let stand for 10-15 minutes before slicing. Serve with remaining sauce.

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:

• Season pork chops with garlic powder.
• In a large skillet, cook chops in hot oil until brown on both sides.
• Add onion, soup, pineapple with juice, water, soy sauce and honey.
• Bring to a boil.
• Cook on low heat 10 minutes or until meat juice runs clear.
• Serve with rice and garnish with green onions if desired.

Steps:

• Heat oil at medium-high heat in skillet. Add pork chops and cook until browned. Reduce heat to medium. Add onion and cook until tender.
• Add mixture of soup, pineapple, soy sauce, honey, and garlic powder to skillet. heat to a boil, stirring often. Reduce heat to low.
• Simmer, covered until pork chops are tender - about 15 minutes, stirring occasionally. Serve with rice and garnish with green onion, if desired.
• POLYNESIAN PEPPER PORK CHOPS: Prepare as above, adding 1/2cup red pepper strips and 1 cup sliced water chestnuts for simmer time.
• POLYNESIAN CHICKEN: Replace pork chops with 4 boneless, skinless chicken breasts (about 1 lb). Replace celery soup with Campbell's condensed cream of mushroom soup., Stir in 1/2 cup plain yogurt and 2 tablespoons unsweetened coconut for the last 5 minutes of simmer time.

Steps:

• In a resealable food storage plastic bag mix all ingredients except pork chops.
• Add pork and seal bag.
• Turn to coat.
• Refrigerate 1 to 2 hours to marinate, turning bag once.
• When ready to cook pork, heat grill.
• When grill is ready, place pork on grill.
• Cover grill and cook 15 to 20 minutes, turning occasionally and brushing with marinade, until pork is no longer pink in center.
• Discard any remaining marinade.

Steps:

• Place pork, garlic and onion in crockpot sprayed with non-stick spray. Spoon about half the pineapple and juice over chops (reserve rest of pineapple and juices).
• Cook on low for 8 hours.
• About 30 minutes before serving, combine remaining ingredients, including reserved pineapple.
• Drain all juices from crockpot. Spoon mixture over pork and turn heat to high for remaining 30 minutes.