Tropical Pork Chops

By Addie

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

Preparation

Step 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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REVIEW:

This had way too much mustard for my taste and I like mustard. I ended up making twice the amount of sauce but with half the amount of mustard. I wasn't sure if pineapple was supposed to be drained so I added half the juice from the can. I really liked it with these minor adjustments.

A delicious sweet-sour pork dish!

I have been looking for a recipe like this for so long! I'll be serving it tomorrow night, and I'm really looking forward to it.