Recipe by KOKONUTGRL
"Pork chops are simmered in a tangy sauce with pineapple and raisins before serving over rice. A favorite growing up!"
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(3/4 inch) thick pork chops
1 (15 ounce) can
pineapple chunks with juice
ground black pepper
This is a basic family favourite for me too. I often add thin slivers of green and mostly, red sweet peppers. Fresh pineapple with its accumulated juices makes a tasty, less sweet version. Brown sugar can be used instead of golden syrup - or honey, sweetener of choice and to taste. Good recipe with shrimps instead of chops of chicken pieces. Very versatile recipe with many riffs possible. Thank you!!
For me this recipe earned only a 3.5, tops. Not bad at all! Just felt it was another version lacking certain ingredients for the recipe to be found here for "Bahama-Mama Pork Chops."
Nothing went wrong, just the "oomph'!! I think if you replaced the golden syrup with brown sugar here and omitted the chili sauce from the other recipe you would have a superb recipe in all! Thank you for sharing!
Unusual combination of ingredients, but delicious! Didn't have curry powder, so used a rounded tablespoon of curry paste instead; also used currants in stead of raisins. I had to stop cooking halfway to pick my husband up from football and this allowed flavours to blend nicely - will do this on purpose next time. Served it with mashed sweet potato and green beans. Perfect! My family want me to make this again soon.
The flavor was good, but the cook time is way too long. Next time I'll brown the chops in a cast iron pan, 3 minutes each side on medium heat; after adding the sauce mixture to the pan I'll put it into the oven for 15 minutes at 350. I make pork chops using this method all the time and they turn out perfectly.
I am a Pirate Freak so you know when I came across a dish with Pirate in the name I just had to try them. These things were AWESOME!!! I love to cook however I do not care for pork that much. My boyfriend loves pork chops so I always look for an interesting way to cook them and these came out great! The pork was not dry and there was a lot of flavor. Like any cook I cannot follow a recipe word for word and I always have to add a twist so here is what I did: I did not have the curry so I just used some salt, pepper, garlic powder, and a dash of Soulard Grill seasoning. I only simmered for about 20 minutes and then added the pineapple and raisins and a pat of butter for about 10. I used golden raisins which were great however use whatever kind you like! Didn’t have golden syrup so I used some good maple syrup from Funk’s Grove. Good Stuff! I also used fresh ginger instead of powder because that is all that I had. I suggest adding the ginger to your tasting use less or more depending how much you love it. I also added a little more pineapple, I like fruit. I have also in the past added a dash of coconut rum, silver rum or some good old Captain Morgan. Just a splash will do but it does add some flavor! You could also add some sweet potatoes it is a great little twist with an awesome complimenting flavor. I would recommend this to anyone I know the combination of ingredients sounds strange but this is an awesome dish! Serve with some potatoes, a salad, rice and a v
My husband who is a VERY picky eater loved this recipe. I used fresh pineapple and added about 1/2 cup of pineapple juice. I also used brown sugar instead of syrup and omitted the raisins. I will be making this recipe again.
Made this last night with chicken instead of pork and honey instead of golden syrup. It was great! We really enjoyed the sweet sauce. I simmered the chicken for about 10 minutes after browning it. I recommend this! It is a quick and easy meal for a weeknight supper.
This recipe is wonderful! I modified it a little by adding red, orange, and green bell peppers just before adding the pineapple. Served over brown rice and with a tossed salad--magnifique!
* Percent Daily Values are based on a 2,000 calorie diet.
Pirates' Pork Chops
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 78
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