Polynesian Pork and Pineapple
Pork chops braised in a sauce of pineapple, prunes, onion, garlic and celery and served with hot cooked rice studded with chopped candied ginger.
6 pork chops
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons vegetable oil
1 (15 1/4-ounce) can pineapple chunks
1 onion, chopped
1/4 cup chopped flat-leaf parsley
1 garlic clove, crushed
1/2 cup pitted prunes
1 cup sliced celery
2 cups water
1 teaspoon salt
1 cup uncooked rice
1 teaspoon candied ginger, chopped
- Sprinkle pork chops with salt and pepper. Heat oil in an electric skillet on medium heat. Brown the pork chops on both sides; drain.
- Combine pineapple chunks (undrained), chopped onion, chopped parsley, crushed garlic clove, and pitted prunes. Pour over the pork chops, cover, reduce the heat, and simmer for 25 minutes. Add sliced celery and simmer an additional 15 minutes.
- Meanwhile, bring water and salt to a boil; stir in rice and chopped candied ginger. Cover, reduce the heat, and simmer for 20 minutes, or until the liquid is absorbed and the rice is tender.
- Serve rice with the pork chops.
Makes 6 servings.