Hawaiian Pork Chops With Rice
Cook the rice: Bring 2 cups salted water to a boil into a heavy duty pan w/ lid. Add 1 cup of rice & bring to 2nd boil. Cover pot and turn off burner.
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Make the Pork chops while the rice is cooking. Preheat oven @ 425 degrees. Spread 1 tbsp dijon mustard on both sides of the pork chop.
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Coat with 1 pkg breading mix ( I use shake & bake)
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Place 4 pork chops 3/4 inch thick 4 ounces each chop (110g) on a baking sheet. Bake for about 12-15 min. When the internal temperature reaches 145 F.
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Make the Hawaiian Sweet & Sour Sauce while the Pork Chops & rice are cooking. Put 2 tsp oil in a pan.
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Saute 1 cup sliced red peppers (120g) + 1/2 cup thinly sliced onions or shallots (60g), until lightly browned but still firm.
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Add 2 cups vegetable broth (236ml) + 8 ounces canned pineapple chunks (225g) + 2 tbsp brown sugar + 1/4 cup Ketchup (60ml)
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Stir to combine & bring to a simmer.
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Dissolve 1 tbsp corn starch into 2 tbsp cold water. Add this mixture to the sauce.
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Stir to mix in & thicken the sauce. Remove from heat & turn off burner.
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Remove the chops from the oven & let rest 2-3 minutes before serving.
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Assemble & serve: Add 3/4 cup of rice to each place. Add a pork chop next to the rice. Top w/ the sweet & sour sauce. Serve immediately! Meatylicious!
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For the blog and recipe @ www.growwithdoctorjo.com
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