Aloha Pork Chops

It was worth it!

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• Yellow Turmeric Rice

• Nā meaʻai:
• 2 tsp. oil
• 4  bone-in pork chops (1−1÷2 lb.)
• 1 each red and yel­low pep­per, coarse­ly chopped
• 2 cans  (8 oz. each) pineap­ple chunks in juice, undrained
• ¹⁄₂ cup fat-free reduced-sodi­um chick­en broth
• ¹⁄₄ cup  Catali­na dress­ing (any brand is fine, or you can whip up some your­self (see below)
• 1−1÷2 tsp. gar­lic powder
• 1−1÷2 cups instant white rice, uncooked

Heat oil in large non­stick skil­let on medi­um-high heat. Add chops; cook 5 min. on each side or until browned on both sides.

Add all remain­ing ingre­di­ents except rice; mix well. Bring to boil.

Stir in rice; cov­er. Cook on medi­um-low heat 5 min­utes or until chops are done (160°). Remove from heat; let stand 5 minutes.

Option:

Sub­sti­tute 4 small bone­less skin­less chick­en breast halves (1 lb.) for the pork chops. Pre­pare as direct­ed, increas­ing brown­ing time to 5 to 6 min. on each side. 

• Catali­na Dress­ing Recipe
• ¹⁄₄ cup ketchup
• ¹⁄₄ cup sugar
• ¹⁄₄ cup red wine vinegar
• ¹⁄₄ cup onion, chopped (or ¹⁄₂ tea­spoon onion powder)
• ¹⁄₂ tea­spoon paprika
• ¹⁄₄ tea­spoon WASH YER SISTER! sauce
• ¹⁄₂ cup canola oil
• Salt and pep­per to taste

Stir every­thing togeth­er and pop it in the fridge for at at least so the fla­vors can blend.