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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (417g) Recipe makes 4 servings |
||
| Calories 496 | ||
| Calories from Fat 131 | (26%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.6g | 22% | |
| Saturated Fat 5.0g | 25% | |
| Monounsaturated Fat 6.4g | ||
| Polyunsaturated Fat 1.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 75mg | 25% | |
| Sodium 645mg | 26% | |
| Potassium 974mg | 27% | |
| Total Carbohydrate 68.7g | 22% | |
| Dietary Fiber 4.6g | 18% | |
| Sugars 57.1g | ||
| Protein 24.9g | 49% | |
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Hawaiian Appled Pork Chops With Carrots
SERVES 4 -6
Ingredients
- 4-6 pork chops
- 1 green pepper, cut in chunks
- 1 red onion, cut in squares
- 2 tart apples, pared, cored and cut in chunks
- 1 cup carrot, peeled and sliced into 1/4-1/2-inch pieces
- salt, to taste
- pepper, to taste
Sweet and Sour Sauce
- 1 (9 ounce) can pineapple chunks, in it's own juice
- 2 tablespoons fresh lemon juice (approximately the amount in 1/2 a large lemon)
- 1/2 cup golden raisin
- 1/2 cup apple cider vinegar
- 1 tablespoon soy sauce
- 1/2 cup brown sugar
- 1/2 teaspoon salt
Directions
1
Brown the chops with the green pepper and onion in the olive oil on a high heat for 1-2 minutes on each side. Salt and pepper to taste, then reduce heat to medium low and top with the apples and carrots.2
Mix the other ingredients together and pour over the top of the chops, apples and carrots.3
Cover and simmer for 1 hour.
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- Course > Main Dish
- Main Ingredient > Vegetables > Carrots
- Main Ingredient > Meat > Pork > Chops
- Main Ingredient > Fruit > Apples
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > 3 or Less Steps
- Preparation > Equipment > Stove Top
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Calorie
Featured Reviews for This Recipe
From: Susie D
On Aug 28, 2007
I left out the apples. (personal preference) I thought the recipe was tasty, but very mild flavor wise. There was plenty of sauce and the pork chops were falling apart tender, andthe vegetables were colorful. I served this on crunchy chow mein noodles. I used an electric skillet to prepare this recipe. Thank you for your RSC entry!
From: 3KillerBs
On Aug 24, 2007
Quite tasty. Everyone had seconds. But I think the cooking time is excessively long. I shorted it 15-20 minutes because the carrots and onions were done and we didn’t want them mushy. And even so, the boneless loin chops I had were starting to dry out. IMO, it would be a better balance of flavors with less vinegar and more soy sauce.
From: ~Rita~
On Aug 24, 2007
I found the pork dry. It would have been nice to brine it first. Recipe didn`t state how much oil so I browned in 1 tablespoon oil)and remove and keep the pork under foil while making the veggies and sauce. The sauce was very watery and I did end up adding 1 heaping tablespoon of cornstarch to the liquid to thicken slightly and to glaze. I did use 1 pound pork / 4 boneless chops. I did enjoy the tang but found it to sweet even though I added less brown sugar. I think cubes of pork would have been nice in this and served over rice. Thanks.
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