Fraser Valley Meats often has a sale on Maui Pork Chops at 4 for $5; they make fabulous Polynesian Pork Chops…or so I am told as I don’t eat meat.

 

 

 

 

 

 

 

 

4 Maui Pork Chops
1 Tablespoon Olive Oil

4 cloves Garlic, minced
1 medium Onion, chopped
1 (284ml) can Mushroom Soup
1/4 cup Water
1 (398ml) can Pineapple Chunks, undrained
3 Tablespoons Soy Sauce
1 Tablespoon Honey
1 teaspoon grated Ginger
1 teaspoon Freshly Ground Black Pepper

Sliced Green Onion to garnish.

In small mixing bowl combine garlic, mushroom soup, water, pineapple with juices, soy sauce, honey, ginger and pepper; set aside.

In heated oil in electric fry pan brown each pork chop on both sides.
Add chopped onion cook for a few minutes until onions are slightly softened.

Add soup mixture; bring to a boil.
Reduce heat to low, cover with lid and cook for 20 minutes or until ‘chops are no longer pink.

Serve on a bed of Rice, garnish with Sliced Green Onions.

 

Every now and then Fraser Valley Meats has a great special on Tomato Basil ‘chops. Now I personally do not eat them but the family loves them!

 

 

 

 

 

 

 

4 Tomato Basil Pork Chops
1 envelope Dry Onion Soup Mix
2 cups Dry Bread Crumbs
1 Tablespoon Basil
Salt and Pepper, to taste

1 1/2 cup Spaghetti Sauce
1 cup shredded Mozza

Lightly grease a 2litre baking dish with vegetable oil spray.
Preheat oven to 400F.

On large dinner plate combine onion soup mix, bread crumbs, basil, salt and pepper.
Place a pork chop in the bread crumbs, lightly press, flip over and coat the second side.
Place breaded ‘chop in the prepared baking dish.
Crumb all ‘chops, place in baking dish and bake in preheated 400F oven for 20 minutes.

Remove from oven and evenly spread equal amounts of spaghetti sauce on each ‘chop. Sprinkle with mozza and return to oven; bake for another 5 – 7 minutes until cheese is melted and no longer pink.

Serve with Parmesan Mashed Potatoes,  Steamed Broccoli and a Garden Salad.

Serves 4