Hawaiian Pork Chops


  • pork chops (desired number)
  • 1/2-1 cup flour
  • 1 tsp. garlic salt
  • 1/4 tsp. pepper
  • 2 eggs
  • 1/2 tsp. garlic salt
  • Ad
  • 1/4 tsp. pepper
  • fat to cover bottom of skillet
  • 1 can chunk pineapple (12-16oz.)


Season flour with 1 tsp. garlic and pepper. Beat eggs and season with 1/2 tsp. garlic salt and pepper. Dip pork chops in eggs and then in flour mixture. Brown pork chops well in a hot skillet. Lower heat and add pineapple. Cover and continue to simmer for about 45 minutes.

By Robin from Washington, iA


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June 21, 2010 Flag


  • 4 pork chops
  • 1/2 cup water
  • 1 1/2 tsp. salt
  • 1 cup chicken broth or 1 chicken bouillon cube
  • 2 Tbsp. cornstarch
  • 1/3 cup pineapple juice
  • 1/2 tsp. Worcestershire sauce
  • 1 tsp. soy sauce
  • 1 Tbsp. vinegar
  • 1/4 tsp. prepared mustard
  • 9 oz. can drained pineapple chunks
  • 1/2 green pepper, sliced
  • 1 tomato, cut in wedges
  • 1/2 cup chopped celery
  • 4 cups cooked rice


Brown pork chops slowly in hot skillet. Add the water, plus salt, cover and simmer about 40 minutes. Remove chops to platter; pour off fat. Add cornstarch, chicken broth, pineapple juice and seasonings, stirring to combine. Simmer until thick, return chops to pan, add pineapple, green pepper, tomato, celery and cook covered 5-10 minutes. Serve over cooked rice. Serves 4.


By Robin from Washington, IA


Hawaiian Pork Chops

This sounds really good, but are you sure you simmer it 40 minutes? Or is that a typo? Seems like an awful long time to me. (05/16/2010)

By lyonpridej

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