Aloha Pork Chops
There is nothing that says summer to me more than pineapples. Apparently it’s genetic because my six year old daughter would put them in every recipe if I let her. Since pineapple is in season, I prefer fresh in this dish but the beauty of pineapple is the canned version is available year round and is almost as tasty as fresh. I put bell peppers in because I’m currently trying to use up the surplus from my garden but I think it would be good with any variety of garden vegetables- squash, green beans, or even carrots. And like most pork chops recipes, you can always switch the pork for chicken if you prefer.
Aloha Pork Chops
Author/Source:
Katie @Onceamonthmom.com, adapted from Hillbilly Housewife
Ingredients:
- 2 pounds boneless pork chops
- 1 tablespoon lemon pepper
- 1 teaspooon olive oil
- 1 cup sweet and sour sauce
- 20 ounces pineapple chunks
- 2/3 cup green bell pepper, sliced
- 2/3 cup red onion, wedged
Directions:
Top pork chops with lemon pepper seasoning. Heat skillet over medium high heat and add oil. Brown pork chops and saute vegetables (bell peppers and onions). Turn skillet on to medium high and cook until pork chops are cooked through. Once pork is sauted add vegetables for 1-2 minutes. Add in pineapple and sweet and sour sauce; cook until done. If desired, serve with rice or stirfry noodles.
Freezing Directions:
Place seasoned, uncooked pork into a quart freezer bag. Place sweet & sour sauce and pineapple into quart freezer bas. In another quart freezer bag, place green pepper and onion. Place all 3 quart bags (pork, pineapple, veggies) in a gallon freezer bag, label, and freeze together. To serve: Thaw all bags in fridge. Turn skillet on to medium high and cook until pork chops are cooked through. Once pork is sauted add vegetables for 1-2 minutes. Add in pineapple mixture and cook until done. If desired, serve with rice or stirfry noodles.
Servings: 4
**conversion chart image provided by Erik Spiekermann
This recipe sounds amazing. I really appreciate the note that other veggies could be added.
Do you have any tips on knowing when the pork chop is done?
Thanks! When it reaches 135 degrees.
I am having trouble finding where and when you use the pineapples and sweet and sour sauce in this recipe. Could you please point it out to me. I am going to make this today. Thanks! Carol
Oh my, I see what you mean. I fixed that up for you. Sorry.
Newbie around here!
If anyone is interested in making their own sweet & sour sauce, I’ve found this to be a good recipe:
2 1/2 tsp. cornstarch
1 c. cold water
4 tbsp. sugar
5 tbsp. brown sugar
4 tbsp. ketchup
1 tbsp. vegetable or canola oil
1/3 c. green onions, chopped small
1/4 tsp. red hot pepper flakes or Tabasco sauce, optional
2 tbsp. fresh ginger, finely shredded
1 tbsp. cooking rice wine
1 tbsp. sesame oil
Combine cornstarch and 1/4 cup water to make a cold slurry. Stir in remaining water. Whisk in white sugar, brown sugar and ketchup to dissolve. Set aside.
In a small saucepan, saute onion, pepper and ginger in 1 teaspoon of oil for 1 minute until aromatic.
Add wine; cook until it boils, reduce heat and stir constantly. Slowly add the cornstarch mixture and cook for about 1 more minute.
Add 1 teaspoon sesame oil to finish off.
Hi Areesah, thanks for the recipe! I personally have been making more of my own sauces to cut down on sodium. I’ll have to try this out. :)
A few weeks ago, I packaged and then froze the Aloha pork. When we ate it tonight, my husband raved about how good it was. Thanks for a winner!