Follow these steps for perfect results
boneless pork chops
3/4-inch thick
garlic powder
vegetable oil
onion
chopped
Campbell's Condensed Golden Mushroom Soup
water
pineapple chunks
undrained
soy sauce
honey
cooked regular long-grain white rice
green onion
sliced
Season the pork chops with garlic powder.
Heat vegetable oil in a skillet over medium-high heat.
Add the pork chops to the skillet and cook until browned on both sides.
Remove the pork chops from the skillet and set aside.
Add chopped onion to the skillet and cook until softened.
In a separate bowl, whisk together condensed golden mushroom soup, water, pineapple chunks (with juice), soy sauce, and honey.
Pour the sauce mixture into the skillet with the onions.
Bring the sauce to a boil, then reduce heat to low.
Return the pork chops to the skillet.
Cover and simmer for 10 minutes, or until the pork chops are cooked through.
Serve the pork chops over cooked rice.
Garnish with sliced green onions.
Expert advice for the best results
For a thicker sauce, simmer for a few minutes longer with the lid off.
Serve with a side of steamed vegetables for a complete meal.
Add a pinch of red pepper flakes for a touch of spice.
Everything you need to know before you start
15 minutes
The sauce can be made ahead of time.
Serve over rice in a shallow bowl. Garnish with green onions and a pineapple wedge.
Serve with steamed broccoli or green beans.
A side of coleslaw complements the sweetness of the pork.
The sweetness of the Riesling complements the dish's flavors.
A crisp Pale Ale provides a refreshing contrast.
Discover the story behind this recipe
A modern interpretation of Polynesian flavors.
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