polynesian pork chops with pineapple and mushrooms in a golden sauce

Joe loves pork chops; I can't stand them. Since Joe does most of our day to day cooking, I encourage him to make them sometimes. You know, 'cause he loves them. I manage. I almost sorta like pork chops when they're made using this recipe. As long as they're not cooked into hockey puck toughness. Which is most of the time. I just don't get it.

Anyway, this is a nice recipe, and it would be great with chicken breasts or pulled pork. Joe thinks it's awesome with pork chops.

We normally add other veggies, using whatever we have on hand. This time, we stuck to mushrooms and pineapple. Joe found the original version of this recipe on the back of a can of Campbell's Golden Mushroom soup. Of course, he adjusted it a little to suit our taste.

Recipe

Polynesian Pork Chops

5 from 4 votes

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Ingredients

4 boneless pork chops ¾" thick
1 clove garlic pressed
1 medium onion chopped
8 oz mushrooms sliced
1 can golden mushroom soup 10 ¾ oz, this is not the same as cream of mushroom soup!
¼ cup water
8 oz pineapple chunks
3 tablespoons low sodium soy sauce
1 tablespoons honey
2 cups rice cooked

Instructions

Smear garlic on uncooked pork chops.
Sear the pork chops on the grill until the outsides are just cooked. (Alternately, brown them in some olive oil in a skillet.)
Place the seared pork chops in a large preheated skillet. Add onion, mushrooms, soup, water, pineapple with juice, soy sauce, and honey. Heat to a boil. Cover and cook over low heat for 10 minutes or until pork chops are cooked through.
Serve with sauce over rice.