Recipes

[Beebee2]

This is really delicious, but you can't make it ahead and hold it because the pork chops won't hold up. It makes a pretty plate, too, when served with steamed green peas (or other green veggie) and tomato wedges.

Polynesian Pork Chops

4 rib pork chops, cut 3/4" thick
1 T shortening or oil
salt and pepper to taste
8-oz can pineapple chunks
1 green pepper, seeded and cut into chunks
1/3 c Heinz 57 sauce

In skillet, brown chops in shortening; drain excess fat. Season chops with salt and pepper. Combine pineapple with juice, green pepper and Heinz 57 sauce; pour over chops. Cover; simmer 50-60 minutes or until tender. Thicken hot sauce with cornstarch/water mixture.* Serve over chops. Makes 4 servings.

*Just before adding to pork chops, add 1 t. cornstarch to small amount of water in a bowl. When well mixed, add to pork chop sauce. It is important that cornstarch be added to the water, rather than water poured over the cornstarch.

This is not a make ahead meal. The pork chops tend to dry out if held, so it is best when eaten immediately.

The addition of plain boiled rice, fresh or frozen buttered peas and maybe tomato wedges (for color) make this a simple and delicious meal that looks pretty. Nice for casual company meal.