READY IN 35 mins

Bahama-Mama Pork Chops

Read Reviews (158)

"A tropical taste for your pork chops. Pineapple, raisins and spices perk these up nicely. Serve over cooked rice." — CHRISTYJ

Directions

In medium bowl, blend reserved pineapple juice with cornstarch; stir in pineapple, chili sauce, raisins, sugar and cinnamon and set aside.
In large skillet lightly brown chops in oil and drain. Pour pineapple mixture over chops. Cover and simmer 15 minutes or until pork is cooked throughout.

Kitchen-Friendly View

PREP 20 mins
COOK 15 mins
READY IN 35 mins

Reviews More Reviews

Most Helpful Positive Review

Apr 25, 2004

Great recipe. I saw a review say they would like to see more vegetables with it so this is what I did; I sliced green bell pepper and sweet onion really thin and sauteed them with some garlic in the vegetable oil first, then I added the pork chops and browned them. This added excellent flavor and the bell pepper and onion complemented the pineapple beautifully.

—KMVRANA

See full review »

Most Helpful Critical Review

Jan 19, 2011

It was ok, but I do think it was missing something. Maybe the green peppers would have made a difference.

—CRW

See full review »

205 Ratings

Sep 19, 2006

I increased the brown sugar to 2T and used Hoisin instead of chili sauce. The flavour was great although I did overestimate the strength of the Hoisin and only substituted 2T, next time I will increase to ½ C. I let 5 boneless pork loin chops simmer for more than a half hour to ensure tenderness. Just before serving I quickly sautéed ½ a red pepper and ½ a white onion, both chopped into bite sized chunks, and added it to the pork. I will also add a teaspoon more of cornstarch next time as I felt the sauce was a little too thin for the ¾C yield of reserved juice. It really was an eye pleaser and a deliciously sweet indulgence… k

—kathleen

See full review »

Sep 15, 2006

We thought that these were pretty good. I don't like cooked raisins so I used dried cranberries, as someone had suggested. I also saw reviews to double the sauce. I used a large can of pineapple, kept the chili sauce the same and it was just enough. I Also used a green pepper diced and an onion diced. I cooked them with the chops and added the sauce to them. Overall a good tasting pork recipe. Thanks!

—cookinme

See full review »

Sep 20, 2003

My roommate and I tried this one night because we happened to have both pineapple and pork. It was great! We liked the sauce so much that we ate the extra straight off a spoon. Its so different from most sauces! --We used cayenne pepper and added some orange-pineapple juice to make up the difference in liquid level (no chile sauce in the cupboard, sadly) and it came out fine. We followed others' advice and doubled the pineapple. Note that the pinapple absorbed a lot of pepper and tasted quite spicy (we liked it!).

—SHMMRSTR

See full review »

Jun 04, 2007

This stuff is good! The only changes I made were leaving out the raisins (DH doesn't care for them) and adding onion and green bell peppers. Otherwise, followed the recipe exactly. We just finished eating, and I'm fighting myself to keep from eating the one chop that was leftover! Served with my own baked rice (the sauce is delicious withi rice) and Southern Fried Cabbage from this site. This will be on my regular rotation. It's that good!

—Aggie

See full review »

Jul 23, 2003

My husband's reaction to his first bite was "Mmmmmmmmm". We both really loved this. It is similar to sweet & sour pork. I also love the raisins in this recipe.

—NJSS2000

See full review »

Mar 03, 2003

I'm not a lover of sweet food but this was very good and the rest of my family does like sweet on occasion - we must comprimise!!!! They voted that this is a keeper and it was so easy to make. I followed another reviewer's suggestion and used a large can of pinapples and added 3/4 of the juice to the sauce mixture - next time I might use it all since I found that the sauce mixture was starting to stick to the bottom of the pan at the end of 15 minutes. Thanks for the recipe Chrstine.

—Aspiring Chef Rita

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Pleasant Pork Chops

Spicy Peach-Glazed Pork Chops

Stuffed Pork Chops III

Pork Chops with Delicious Gravy

Easiest BBQ Pork Chops

Apricot Pork Chops

Pork Chops a la Slow Cooker

My Kid's Favorite Pork Chops

Marinated Pineapple Pork Chops

Pork Chops German Style

Nutrition

Calories
273 kcal
14%

Carbohydrates
32.3 g
10%

Cholesterol
37 mg
12%

Fat
9.9 g
15%

Fiber
1.3 g
5%

Protein
15.3 g
31%

Sodium
632 mg
25%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Bahama-Mama Pork Chops

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 273
Calories from Fat: 89

% Daily Value *
Total Fat 9.9g 15 %
Saturated Fat 2.9g 14 %
Cholesterol 37mg 12 %
Sodium 632mg 25 %
Potassium 481mg 13 %
Total Carbohydrates 32.3g 10 %
Dietary Fiber 1.3g 5 %
Protein 15.3g 31 %
** Sugars 16.5g
** Vitamin A < 1 %
Vitamin C 22 %
Calcium 4 %
Iron 12 %
** Thiamin 33 %
** Niacin 41 %
Vitamin B6 17 %
Magnesium 9 %
Folate 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.