Prep Time 15min. Total Time 30min. Servings 4 servings
Here's all the flavor of Hawaiian-style kabobs—without the skewers! Instead, you grill neatfoil packets of bite-size pork, rice and pineapple tidbits.
- 2 cupsinstant white Rice, uncooked
- 1-1/3 cupswater
- 1 Pork Tenderloin (1 lb.), cut into bite-size Pieces
- 2Red Peppers, chopped
- 1 can (8 oz.) pineapple tidbits, drained
- 1 small onion, sliced
- 1/2 cupKRAFT Zesty italian dressing
- 4 rib pork chops (2 pounds total)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup all-purpose flour
- 2 tablespoons vegetable oil
- 1 can (8 ounces) crushed pineapple, undrained
- 1/2 cup ketchup
- 1/4 cup distilled white vinegar
- 2 tablespoons light-brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- Season pork chops on both sides with salt and pepper. Coat both sides in flour.
- Heat oil in a large skillet. Brown chops for about 2 to 3 minutes per side, in batches if necessary.
- Mix together pineapple, ketchup, vinegar, brown sugar, soy sauce and Worcestershire sauce. Pour over chops. Cook, covered, over low heat for about 30 minutes or until chops are tender. Add a little water if necessary during cooking if sauce becomes too thick. Serve with white rice and green beans, if desired.
- 4 boneless Pork Loin chops, cut 3/4 to 1 inch thick
- Ground black pepper
- 2 tablespoons butter
- 1 cup thinly sliced red apple (1 medium)
- 1/4 cup chopped pecans
- 2 tablespoons packed brown sugar
- Trim fat from chops. Sprinkle chops with salt and pepper; set aside.
- In a large skillet melt butter over medium heat until it sizzles. Add apple; cook and stir for 2 minutes. Push apple to sides of skillet. Add chops; cook for 4 minutes. Turn chops, moving apple aside as needed. Spoon apple slices over chops. Sprinkle with pecans and brown sugar.
- Cook, covered, for 2 to 4 minutes more or until an instant-read thermometer inserted in center of chops registers 145 degrees F. Serve chops with apple slices and cooking juices.
- 12 ounces lean boneless Pork, cut in 1-inch Pieces
- 1 medium onion, halved and thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon Olive Oil
- 1/4 cup apple cider
- 2 tablespoons tomato paste
- 2 apples, such as honey Crisp, cored and chopped
- 1 14 1/2 ounce can diced tomatoes
- 1 cup chicken broth
- 1/4 cup pimiento-stuffed Green Olives, coarsely chopped
- 1/4 cup chopped fresh flat-leaf italian parsley
- Cooked Polenta
- Finely shredded parmesan cheese
- In a 4-quart Dutch oven cook pork, onion, and garlic in hot oil over medium-high heat until browned, about 5 minutes. Add apple cider. Cook and stir, scraping up any browned bits from the bottom of the Dutch oven, until the cider is nearly evaporated. Stir in tomato paste. Cook and stir 1 minute more.
- Stir in apples, undrained tomatoes, and broth; bring to boiling. Reduce heat; simmer, uncovered, for 15 minutes. Remove from heat. Stir in olives and parsley. Serve warm over cooked polenta and sprinkle with Parmesan.