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.