Polynesian Pork Chops
Enjoy tropical flavors any time of year with this savory skillet dish featuring tender pork chops in a flavorful pineapple-soy-mushroom sauce.
Ingredients
1 pound boneless pork chop, 3/4-inch thick (about 4 pork chops)
1 teaspoon garlic powder
1 tablespoon vegetable oil
1 medium onion, chopped (about 1/2 cup)
1 can (10 3/4 ounces) Campbell’s® Condensed Golden Mushroom Soup
0.25 cup water
1 can (about 8 ounces) pineapple chunks, undrained
3 tablespoons soy sauce
1 tablespoon honey
1 cup regular long grain white rice, prepared according to package directions (about 3 cups)
1 tablespoon sliced green onion
1 teaspoon garlic powder
1 tablespoon vegetable oil
1 medium onion, chopped (about 1/2 cup)
1 can (10 3/4 ounces) Campbell’s® Condensed Golden Mushroom Soup
0.25 cup water
1 can (about 8 ounces) pineapple chunks, undrained
3 tablespoons soy sauce
1 tablespoon honey
1 cup regular long grain white rice, prepared according to package directions (about 3 cups)
1 tablespoon sliced green onion
Instructions
Season the pork with the garlic powder.
Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.
Stir the onion, soup, water, pineapple with juice, soy sauce and honey in the skillet and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the pork is cooked through. Serve the pork and sauce with the rice and sprinkle with the green onion.
Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.
Stir the onion, soup, water, pineapple with juice, soy sauce and honey in the skillet and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the pork is cooked through. Serve the pork and sauce with the rice and sprinkle with the green onion.
Polynesian Pork Chops
Enjoy tropical flavors any time of year with this savory skillet dish featuring tender pork chops in a flavorful pineapple-soy-mushroom sauce.
Directions
Print
Season the pork with the garlic powder.Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.Stir the onion, soup, water, pineapple with juice, soy sauce and honey in the skillet and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the pork is cooked through. Serve the pork and sauce with the rice and sprinkle with the green onion.
Ingredients
1 pound boneless pork chop, 3/4-inch thick (about 4 pork chops)1 teaspoon garlic powder1 tablespoon vegetable oil1 medium onion, chopped (about 1/2 cup)1 can (10 3/4 ounces) Campbell’s® Condensed Golden Mushroom Soup0.25 cup water1 can (about 8 ounces) pineapple chunks, undrained3 tablespoons soy sauce1 tablespoon honey1 cup regular long grain white rice, prepared according to package directions (about 3 cups)1 tablespoon sliced green onion
Skillet Sausage and Stuffing
Just one skillet and 5 ingredients come to...
Slow Cooker Tuscan Beef Stew
Beef simmers slowly with tomatoes, red win...
Quick Chicken a la King
This creamy chicken with diced green or re...
Sausage & Peppers for a Dozen
Oven-roasting the Italian sausage, green ...