HAWAIIAN PORK CHOPS
1 can (8 oz) sliced pineapple (reserve juice)
1/2 cup Teriyaki sauce
1/4 cup brown sugar
4 tsp cornstarch
1 tbsp water
*6 pork chops (3/4 – 1” thick)
Seasonings (onion soup mix, pepper, garlic powder)
Season pork chops with onion soup mix, garlic powder and pepper and brown the chops in margarine. Pour off fat. Drain pineapple, reserving juice.
Combine pineapple juice with Teriyaki sauce and baste chops while slow-cooking. Cover and simmer 45 minutes or until tender.
Glaze: Add brown sugar, cornstarch and water to the Teriyaki mixture. Bring to a boil and cook until thick. Add the glaze to the chops and pineapple slices. Cook until mixture coats and glazes meat and pineapple.
Adjust consistency of sauce with additional water or pineapple juice (beverage). Serve….
*If you choose to barbeque the meat:
Mix together the drained pineapple juice, brown sugar, Teriyaki sauce, and seasonings in a large plastic zip-loc bag. Place the pork chops into the marinade, seal, and refrigerate overnight. Reserve the pineapple rings.
Remove the chops from the marinade, shaking off excess, and grill at medium-low heat until meat is no longer pink inside, about 8 minutes per side. Brush several times with marinade.
During last 5 minutes of grilling, place pineapple rings onto the grill, and allow to cook until hot, brushing with marinade on each side.
While you are waiting for the chops to cook, bring marinade to boil, stir in the water/cornstarch mixture and cook until thick. If mixture is too thick you may add additional pineapple juice (beverage) or water to bring to desired consistency.
Remove chops and pineapple from grill and allow the meat to rest 3-5 minutes. Pour sauce over meat and pineapple and serve.