| Hawaiian Pork Chops
4 Loin chops 3/4 in. thick
Salt and pepper
1/2 cup of white wine
1/4 cup of honey
2 tablespoons of wine vinegar
13 1/2 ounces of Pineapple chunks, drained
2 Green onions, sliced
1 Green pepper, cut in
1 tablespoon of cornstarch
1 tablespoon of Teriyaki sauce
1 teaspoon of mint, finely chopped |
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Brown chops slowly on both sides in fat trimmed from chops in ovenproof skillet. Season with salt and pepper to taste. Combine wine, honey and wine vinegar with 1/4 cup pineapple syrup and pour over chops. Cover and bake in preheated 300ºF. oven 1 hour, or until tender. Remove chops to serving dish and keep warm. Add pineapple, onions and green pepper to skillet and simmer, uncovered, five minutes. Combine cornstarch with teriyaki sauce and mint and stir into skillet. Cook, stirring, until mixture boils. Pour over chops.
Hawaiian Cookbooks |
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