Polynesian Pork Centennial

A true relic of the mid-century Polynesian craze, this dish leans on the era’s signature trick: pork chops meeting canned pineapple, dried prunes, and a splash of soy. Sounds strange, tastes surprisingly right. The prunes turn jammy in the braise, the pineapple juice acidifies, and soy sauce supplies the umami spine that pulls everything together.

Browning the pork chops first is not optional. That crust is where the flavor lives. Render the trimmed fat in the pan to give the chops their own greasing, and don’t move them until they release cleanly from the surface.

Stirring ground ginger into the cooked rice at the end is a sneaky move. It lifts a plain pot of rice into something aromatic that holds its own next to the sweet-salty braise.

Pro Tips

• Use thick-cut bone-in chops if you can find them. Thin chops dry out in the 30-minute braise.
• Don’t crowd the pan when browning. Work in batches if needed, or the chops steam instead of sear.
• Dried marjoram is subtler than oregano with floral, almost sweet notes. If you only have oregano, use half the amount.
• Pull the chops at 145°F (63°C) internal for juicy, slightly pink pork. USDA recommends a 3-minute rest to finish cooking.

Variations

• Swap prunes for dried apricots or dried cherries for a brighter fruit note.
• Add a tablespoon of brown sugar and a teaspoon of rice vinegar to the braising liquid for a sweet-and-sour lean.
• Finish with toasted sesame seeds and sliced green onions over the rice.