Hawaiian Appled Pork Chops With Carrots

photo by Rita1652


- Ready In:
- 1hr 30mins
- Ingredients:
- 14
- 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
- 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.
- Mix the other ingredients together and pour over the top of the chops, apples and carrots.
- Cover and simmer for 1 hour.
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Reviews
-
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!
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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.
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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.
RECIPE SUBMITTED BY
Trisha W
Fernandina Beach, FL
<p>I was born and raised in Tulsa, Oklahoma. Have lived from Arkansas to Memphis to Maine to Minnesota to Texas to CA and now Illinois since I have been married. I have 4 children (3 grown daughters and 1 grown son) and 11 grandsons. The oldest turned 12 in Aug.'14 and the youngest was born Oct. 5, 2014. I taught elementary school (both public and private) for 16 years, then worked for 6 years as a principal for a private Christian school. I am now a Dyslexia Testing Specialist and Tutor in private practice and I love my work. The cookbook I have used most during my 37 years of marriage is the Better Homes and Garden New Cook Book (red and white checkered.) I still get it out frequently and several of its recipes have become regulars in my house.</p>