Hawaiian Pork Chops are breaded and baked for a healthy version of a classic favorite that is typically fried. The chops are topped with a sweet and sour sauce and served over a bed of rice.
What Do I Need To Make Pork Chops?
Pork chops: this recipe serves four. You can use pork chops with the bone. I used chops that I had cut from a pork loin. These chops are a lean cut of meat and have about 60 fewer calories for a 4-ounce chop than a regular 4-ounce bone-in chop. You eat the whole chop, unlike the bone-in chop.
Ingredients for the Sweet and Sour Sauce: the sweet and sour sauce has pineapple, red peppers, and onions in a broth base that is sweetened with a little brown sugar and ketchup. The pineapple can be either fresh or canned. However, use fresh peppers and onions.
Breading Mix: I use the original recipe Shake and Bake for Pork.
My SIS (simple is smart) way to make perfect rice every time.
Start the rice cooking before the pork chops and sauce.
For 3 cups of perfect fluffy rice, you will need 2 cups of water and 1 cup of rice.
Here are the steps:
- Bring the water to a boil in a heavy-duty stainless steel pan. The pan will need to have a well-fitting lid.
- Once the water starts to boil, add a tsp. of salt.
- Add the rice (I use basmati) and stir briefly.
- Once the water comes to a second boil – turn off the burner, cover the pot with a lid and let it sit for 20 minutes. NO PEEKING.
- Open, stir, and serve.
After covering the rice with a lid, if you have a gas burner stove with an extra-low output burner, place the pot on that burner. Set the burner to the lowest setting.
Lets Bread and Bake the Pork Chops:
I know easy, right? Yup, easy, especially with my SIS (simple is smart) method for keeping the boneless baked pork chop extra moist and tender. Coat the pork chop with some dijon mustard before rolling it in the breading mix.
Time to Make the Hawaiian Sweet and Sour Sauce:
- Saute the sliced onions and peppers in a little oil until they lightly browned and just starting to soften.
- Then add all of the rest of the ingredients and bring to a simmer.
- Dissolve the cornstarch in water and slowly add this to the sauce. Stir while you add the cornstarch. This will prevent lumps from forming.
Dinner is Served – Enjoy.
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Hawaiian Sweet and Sour Sauce
- 2 tsp oil
- 1 cup sliced red peppers (120g)
- ½ cup thinly sliced onions or shallots(60g)
- 2 cups vegetable broth (236ml)
- 8 ounces canned pineapple chunks(225g)
- ¼ cup Ketchup (60ml)
- 2 tbsp brown sugar
- 1 tbsp corn starch
- 2 tbsp cold water
- 4 pork chops- 3/4 inch thick 4 ounces each chop (110g)
- 1 tbsp dijon mustard
- 1 pkg breading mix (I use shake and bake)
- 1 cup basmati rice
- 2 cups water
- 1 tsp salt
Cook the Rice
- Bring 2 cups of salted water to a boil in a heavy duty pan that has a lid.
- Once the water is boiling, add the rice, stir, and bring to a second boil.
- Immediately turn off the burner, cover with the lid and let the rice sit for 20 minutes before removing the lid. NO PEEKING.
Make the Pork Chops while the rice is cooking.
- Preheat oven to 425 degrees.
- Spread the dijon on both sides of the pork chop and coat with the breading mix.
- Place the pork chops on a baking sheet and bake for about 12 - 15 minutes. When the internal temperature reaches 145 degrees F. Remove the chops from the oven and let rest 2-3 minutes before serving.
Make the Hawaiian Sweet and Sour Sauce while the Pork Chops and Rice are Cooking.
- Saute the onions and peppers in the oil until lightly browned but still firm
- Add the vegetable broth, pineapple chunks, ketchup, and brown sugar. Stir to combine and bring to a simmer.
- Dissolve the cornstarch in the water. Add this mixture to the sauce. Stir to mix in and thicken the sauce. Turn off burner
- Assemble and serve. Add 3/4 cup of rice to each place. Add a pork chop next to the rice. Top with the sweet and sour sauce and serve immediately