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
Katie @Onceamonthmom.com, adapted from Hillbilly Housewife
- 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
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.
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.
**conversion chart image provided by Erik Spiekermann