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
soy sauce
honey
cooked regular long-grain white rice
green onion
sliced
Season pork chops with garlic powder.
Heat vegetable oil in a skillet over medium-high heat.
Cook pork chops in the hot oil until browned on both sides.
Add chopped onion to the skillet and cook until softened.
In a separate bowl, mix together Campbell's Condensed Golden Mushroom Soup, water, pineapple chunks (with juice), soy sauce, and honey.
Pour the sauce mixture over the pork chops and onions in the skillet.
Bring the mixture to a boil, then reduce heat to low.
Cover the skillet and simmer for 10 minutes, or until the pork chops are cooked through.
Serve the pork chops with cooked rice.
Garnish with sliced green onions before serving.
Expert advice for the best results
For a thicker sauce, remove the pork chops after cooking and simmer the sauce for a few more minutes to reduce it.
Add a pinch of red pepper flakes for a little heat.
Serve with a side of steamed vegetables for a complete meal.
Everything you need to know before you start
15 minutes
The sauce can be made ahead of time and stored in the refrigerator.
Garnish with fresh green onions and a pineapple wedge.
Serve with white rice or brown rice.
Add a side of steamed broccoli or green beans.
Off-dry Riesling complements the sweetness of the dish.
A light-bodied Pale Ale won't overpower the flavors.
Discover the story behind this recipe
Reflects the use of sweet and savory flavors common in Polynesian cuisine.
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