Monthly Archives: January 2016

Baked Hawaiian-style Pork Chops

Years ago I found a recipe for “Polynesian Pork Chops” on a Campbell’s Soup can, tried it, and loved it. However, as is my habit I continued to tinker with the recipe working on tweeking it to my personal tastes. Finally I developed this recipe which is a blend of the original recipe and my own personal tastes. Among other changes I made was to bake the pork chops rather than fry them like the original recipe called for. The idea was to make the recipe healthier and take the recipe up to 11. For this recipe you will need the following ingredients:

one pound of pork chops (bone in or boneless), aprox. 4 to 6

One 15 ounce can of Campbell’s Golden Mushroom soup

One 8 ounce can of pineapple chunks

One medium onion, chopped

One teaspoon of honey

Three teaspoons soy sauce

one fourth cup cold water

garlic powder

Korean BBQ seasoning

Preheat your oven to 350 degrees. Season the pork chops by sprinkling them with garlic powder and Korean BBQ seasoning and bake them for 30 minutes. Meanwhile in a sauce pan combine the remaining ingredients and bring to a boil. Reduce the heat and simmer for 15 minutes. After the pork chops have cooked for 30 minutes pour the sauce over them and bake for an additional 15 minutes. Served with cooked white rice and stir-fry veggies.