Polynesian Pork Chops II

Campbell’s

4 boneless pork chops, ¾” thick

1 tsp. garlic powder

1 tbsp. vegetable oil

1 medium onion, chopped

1 can (10 ½ oz.) condensed golden mushroom soup

¼ cup water

1 can (8 oz.) pineapple chunks

3 tbsp. soy sauce

1 tbsp. honey

1 cup regular long-grain white rice, prepared according to pkg. directions (about 3 cups)

Sliced green onion

Season pork with garlic powder.

Heat oil in 10” skillet over medium-high heat. Add pork and cook until well browned on both sides.

Sizzle!

Stir onion, soup, water, pineapple with juice, soy sauce and honey in skillet and heat to a boil. Reduce heat to low. Cook 10 min. or until pork is cooked through. 

Pretty pretty sauce.

Serve pork and sauce with rice and sprinkle with green onion.

Not a full-on luau or anything, but pineapple's nice no matter how you slice it.

My Rating: 4/5 "Is it authentic? Probably not so much. But it's gosh-darn tasty regardless. Pork is always good with sweet accents, and in this case there's a nice balance of sweetness and fresh, savory accents."