Pork Chops Hawaii Recipe
Over the years I perfected the art of making this Pork Chops Hawaii which was taught to me by my elders. It is always prepared with a focus on Pork. This Pork Chops Hawaii is never going to fail as a Side Dish. In my estimation, if one calls oneself a good cook, one ought to have a personal recipe of Pork Chops Hawaii, just like I do.
Ingredients
4 pork chops, cut 1 inch thick
2 tablespoons soy sauce
2 tablespoons vegetable oil
Salt and pepper
4 slices canned pineapple
4 large tender prunes, pitted
1/4 cup chunky peanut butter
8 medium size carrots, scraped
1/2 cup water or broth
Directions
Heat Browning Skillet in Radarange oven 4 1/2 minutes.
Brush chops with soy sauce.
Add oil and chops to skillet.
Cook uncovered in Radarange oven 5 minutes, turning chops after 2 1/2 minutes.
Place a slice of pineapple and a prune stuffed with peanut butter on each chop.
Arrange carrots around chops; add water.
Cover, cook in oven about 12 minutes, until fork tender.
Turn skillet 180° after 6 minutes.
Let stand 10 minutes before serving.
Brush chops with soy sauce.
Add oil and chops to skillet.
Cook uncovered in Radarange oven 5 minutes, turning chops after 2 1/2 minutes.
Place a slice of pineapple and a prune stuffed with peanut butter on each chop.
Arrange carrots around chops; add water.
Cover, cook in oven about 12 minutes, until fork tender.
Turn skillet 180° after 6 minutes.
Let stand 10 minutes before serving.
