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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I WAS FORTUNATE to visit my grandmother's birthplace in Hawaii, where I met relatives who taught me how to make this dish. It's been a family favorite since I brought the recipe home. The pineapple is a sweet surprise. -Jeanette Babineau, Grand Junction, Colorado Ingredients:
1/3 cup ketchup |
2 tablespoons prepared mustard |
2 tablespoons brown sugar |
1 tablespoon cider vinegar |
1-1/2 teaspoons soy sauce |
1/8 teaspoon garlic salt |
1/8 teaspoon onion salt |
dash cayenne pepper |
4 boneless pork loin chops |
salt and pepper to taste |
1/4 cup chopped onion |
2 garlic cloves, minced |
1 tablespoon vegetable oil |
1/3 cup water |
1/4 cup pineapple tidbits |
hot cooked rice |
Directions:
1. In a saucepan, combine the first eight ingredients. Cover and simmer until sugar is dissolved, about 10 minutes. Remove from the heat; set aside. Season pork chops with salt and pepper. In a skillet, cook pork, onion and garlic in oil until meat is browned. Add water and reserved sauce. Cover and cook over medium-low heat for 20-25 minutes or until the meat is no longer pink, adding more water if needed. Stir in pineapple and heat through. Serve over rice. Yield: 4 servings.
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