You know you have a hit on your hands when there are no leftovers. And such was the case from the very first time I served up these sweet-salty pork chops to my hungry family. They are super yummy to eat and fairly easy to make. Okay, so it does take about 45 minutes from prep to table, which might not be “quick” enough for a weekday meal after a long day’s work. If you don’t mind the wait, this dish is positively delicious.
The prep work is simply, just a little chopping and a little mixing. Most of the ingredients you probably already have in the cupboard anyway, so no special trip to the market scouring the aisles for “special” fixings. The sauce is wonderful – a little sweet, a little salty, a little different. It goes well spooned over the steamed rice. The first time I made this dish, I will admit I was a bit hesitant – pineapple over rice? Golden Mushroom Soup and Soy and Honey all mixed together? Just to be on the safe side, I served the rice on the side and the sauce in a gravy boat. One bite and all caution flew right out the window. From that night forward, the chops went into a rimmed serving platter, surrounded by a ring of sticky-steamed rice and the sauce was generously poured over the chops, seeping into the rice while leaving plenty of sauce in the platter to add as desired. Time after time, there are no left-overs to fret about. If anything, there may be a race between my guys to see who can snatch up the last chop on the platter. Kiddo, raised to respect his elders, always lets Hubby grab the last chop. Besides, he knows that Hubby will split the chop in half, and they take an equal last serving.
Just a quick note before we get down to cooking – when a recipe calls for canned pineapple, I always use Dole. Maybe that’s because it’s what I grew up with, but I like the look of their canned pineapple over the bargain brands. Whatever your favorite, please feel free to use.
Polynesian Pineapple Pork Chops over Sticky Rice
Ingredients – Steamed Rice
1 1/2 Cups White Rice, uncooked
Steam rice according to rice manufacturer’s directions. While rice is steaming, make pork chops.
Ingredients – Polynesian Pork Chops
8 Pork Chops, boneless, thin cut
1 teaspoon garlic powder
salt & pepper to taste
1 tablespoon vegetable oil
1 Large Shallot, chopped
1 Can Condensed Golden Mushroom Soup
1/4 Cup water
20 oz Pineapple Rings with juice
3 tablespoons soy sauce
1 tablespoon honey
3 green onions, sliced
Season pork chops with garlic powder, salt and pepper, set aside until ready to use.
Remove four pineapple rings from the 20 ounce can, set aside for garnish. Chop remaining pineapples into chunks.
In a bowl, combine soup, water, pineapple chunks with juice, soy sauce, onions and honey. Set aside until ready to use.
Heat oil in skillet until shimmering but not smoking. Sear pork chops, about 1-2 minutes per side.
Reduce heat to medium and pour soup mixture over pork. Bring to a boil. Reduce heat to low, cover and simmer 20 minutes or until done.
Uncover pork chops, increase heat to medium and allow sauce to thicken a little, about 10 minutes longer.
While sauce is thickening, slice green onions for garnish.
Mound cooked rice around outer edge of a large, rimmed serving platter. Transfer pork chops to the center of the ring, stacking as necessary. Spoon sauce over chops. Sprinkle with green onions.
Cut remaining four pineapple rings in half. Place rings on top of rice for garnish and serve.