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Joe loves pork chops; I can’t stand them.
Since Joe does most of our day to day cooking, I encourage him to make them sometimes. You know, ’cause he loves them. I manage.
I almost sorta like pork chops when they’re made using this recipe.
As long as they’re not cooked into hockey puck toughness.
Which is most of the time. I just don’t get it.
Anyway, this is a nice recipe, and it would be great with chicken breasts or pulled pork. Joe thinks it’s awesome with pork chops.
| Polynesian Pork Chops |
- 4 boneless pork chops, 3/4″ thick
- 1 clove garlic, pressed
- 1 medium onion, chopped
- 8 oz sliced mushrooms
- 1 can (10 3/4 oz) golden mushroom soup (this is not the same as cream of mushroom soup!)
- 1/4 cup water
- 1 can (8 oz) pineapple chunks
- 3 tablespoons soy sauce
- 1 tablespoon honey
- 2 cups cooked rice
- Smear garlic on uncooked pork chops.
- Sear the pork chops on the grill until the outsides are just cooked. (Alternately, brown them in some olive oil in a skillet.)
- Place the seared pork chops in a large preheated skillet. Add onion, mushrooms, soup, water, pineapple with juice, soy sauce, and honey. Heat to a boil. Cover and cook over low heat for 10 minutes or until pork chops are cooked through.
- Serve with sauce over rice.
We normally add other veggies, using whatever we have on hand. This time, we stuck to mushrooms and pineapple.
Joe found the original version of this recipe on the back of a can of Campbell’s Golden Mushroom soup. Of course, he adjusted it a little to suit our taste.
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{ 5 comments… read them below or add one }
I really like the recipe for the Polynesian Pork Chops but for some reason cannot copy it.
Marie at http://marieshomeandhobbies.blogspot.com
Can't copy it, like copy and paste? I wonder why… I just tried and it worked for me.
My hubby would love this, thanks for sharing!
we love pork chops, however, pork chops are one of those things that if not made correctly, they're kinda awful
This looks interesting and pretty yummy
Oh!…that’s great helpful, it’s so right to me! Million thanks for the article,
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