Polynesian Pork Centennial
Yield
6 servingsPrep
10 minCook
40 minReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
pork chops
|
*
|
| 2 | teaspoons |
soy sauce, tamari
|
|
| 1 | can |
pineapple chunks
|
*
|
| ½ | teaspoon |
marjoram
|
*
|
| ¼ | cup |
celery leaves
minced |
* |
| 1 | cup |
rice
|
|
| 1 | each |
garlic cloves
|
|
| 12 | each |
prunes
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
pork chops
|
*
|
| 1E+1 | ml |
soy sauce, tamari
|
|
| 1 | can |
pineapple chunks
|
*
|
| 2.5 | ml |
marjoram
|
*
|
| 59 | ml |
celery leaves
minced |
* |
| 237 | ml |
rice
|
|
| 1 | each |
garlic cloves
|
|
| 12 | each |
prunes
|
|
Directions
Trim excess fat from chops; lightly grease heavy skillet with fat.
Brown chops on both sides; drain off excess fat. Season lightly with salt and pepper.
Drain pineapple (medium can, use sweetened or in its own juice as you desire).
Combine the juice, onion, celery leaves, garlic, prunes, soy sauce and marjoram.
Pour over chops. Simmer, covered, for 20 to 30 minutes Add pineapple and celery and cook for 10 minutes longer or until celery is needed. Prepare rice according to package directions; add ginger, stirring to blend.
