Reviewed: May 22, 2012

Instead of following the recipe as is, I did what other users suggested and used pineapple juice instead of water. I also doubled the sauce recipe. The family thought it was too "pineappley" so next time I will use the water, but still double the sauce.

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Reviewer:

Heather G

Cooking Level: Intermediate

Reviewed: May 12, 2012

Thank you for sharing this wonderful recipe! My husband and I really enjoyed it. I was sure to caramelize the chops really well before I added the sauce. I replaced the water with the pineapple juice from the canned tidbits. I checked for doneness after 10 minutes of simmering, and my chops were ready to eat! I was so happy to, because they were smelling yummy! I served over rice. Next time I will use fresh pineapple!

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Reviewer:

mmyers168

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Apr. 14, 2012

quite good...but adding the pineapple at the end didn't add to the flavour very much. I would add it much earlier and with some of the juice, as well...It was a bit strong and was missing a bit of the sweetness that the pineapple and juice would bring. The chops were very tender...I had to add water before they were done and I'm hoping next time adding the pineapple juice will help with that.

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Reviewer:

CANUCK2

Reviewed: Apr. 8, 2012

Used chicken instead of pork.

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Reviewer:

MANATEE

Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA

Living In: Cincinnati, Ohio, USA

Reviewed: Apr. 1, 2012

Fantastic!!!

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Reviewer:

SarCal

Reviewed: Mar. 27, 2012

Very yummy! I followed the directions exactly except instead of using garlic salt and onion salt I used garlic and onion powder. I used an extra 1/2 tsp. of soy so I think it all balanced out. I marinated overnight in the seasonings and cooked the chops on the stove top. I added diced squash, red, yellow, and green peppers on top of the chops with pineapple rings on the last ten minutes of the cook time and it all turned out beautifully. Presentation was lovely. The veggies were sweet but not overpowering. Once the chops were cooked, I saved the juices and as many reviewers advised I added cornstarch to thicken it up a bit and served over the veggies, chops and mashed potatoes. It all worked beautifully. Hubby was very happy. We had tons of sauce left over and hubby recommended that we use it for a future chicken dish. I received compliments on my "creativity". Thank you Jeanette!

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Reviewer:

Fatima

Reviewed: Mar. 25, 2012

These were great. Based on the suggestions from others, I tripled the sauce. I also baked this dish instead of simmering on the stove. Chops turned out tender and moist. Big hit.

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Reviewer:

Craig Smith

Home Town: Saskatoon, Saskatchewan, Canada

Reviewed: Mar. 10, 2012

My family did not care for this recipe at all. I thought it was too tangy.

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Reviewer:

joannekosmann

Reviewed: Feb. 25, 2012

Great, used oven approach , used pineapple juice vr. water

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Reviewer:

Baker Ray

Reviewed: Feb. 16, 2012

I've been making porkchops pretty much the same way for a few years now. Season, fry, done! lol. So of course I wanted to make something different. I'm so glad I came across this recipe. These porkschops were moist, tangy and simply delicious. Everyone loved it. I doubled up on the sauce, cut the chops into strips and added pineapple juice. I cant wait to make this again.

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