Monday, September 13, 2010

Hawaiian Pork Chops

This is a new recipe I am working on. Any comments will be appreciated. We are enjoying the dish and find the left overs to be very tasty.


5 or so large loin or boneless pork chops
Salt and pepper
Olive oil, 3 tablespoons
1-20 ounce can, crushed pineapple
1-14.5 ounce can, diced tomatoes, drained
2-3 teaspoons, Cajun seasoning,
2 tablespoons, garlic powder
2 teaspoons, black pepper
2 teaspoons, pepper flakes
2 tablespoons, soy sauce

Heat up a large skillet on medium heat. Add olive oil and allow it to coat the pan.

Salt and pepper both sides of the chops.

Place the chops in the skillet. They should sizzle when added. If not, turn up the heat.

Sear the chops and turn after they look golden brown on one side. Do the same for the back side.

Add remaining ingredients.

Bring to a boil and then lower heat to very low. Cook slowly on the stove top, semi-covered. When the pork reaches 160 degrees turn off the heat, cover, and prepare plates.

Serve with grits or rice.

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