Tropical Pork Chops

Monday, September 15, 2008

This recipe has a similar taste to Sweet and Sour Pork, except you don't fry the pork in a crispy batter first so I like to think it is a little healthier for you. I enjoy the way the flavors blend, like the name of the dish implies, it is very tropical. I tend to cut up the pork for this recipe into bite-sized pieces (as you can see from the pictures below). I think it makes the meat appear to go further; but it is meant to be presented as a pork chop with sauce.

Serves: 4
Start to Finish: 1 hour
Recipe By: Jeanette Babineau


1/3 cup ketchup
2 TBSP prepared mustard
2 TBSP brown sugar
1 TBSP cider vinegar
1 1/2 tsp soy sauce
1/8 tsp garlic salt
1/8 tsp 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 TBSP vegetable oil
1/3 cup water
1/4 cup pineapple tidbits (tidbits work a little better but you can also use rings or chunks)
Hot cooked rice


1. In a saucepan, combine the first eight ingredients.
2. Cover and simmer until sugar is dissolved, about 10 minutes.
3. Remove from the heat; set aside.
4. Season pork chops with salt and pepper.
5. In a skillet, cook pork, onion and garlic in oil until meat is browned.
6. Add water and reserved sauce.
7. Cover and cook over medium-low heat for 20-25 minutes or until the meat is no longer pink, adding more water if needed. I like to add the juice from the pineapple tidbits instead.
8. Stir in pineapple and heat through.
9. Serve over rice.


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