This is a quick and easy way to make a tasty pork chop dish in a frying pan.
It has a sweet, creamy sauce, and all things considered, can be pretty calorie-wise for what you get.
It’s a great way mid-week to make a quick meal from ingredients you have in your food storage.
It’s suggested that you serve this over rice.
(To be clear, this is a “Cooking with Canning you have already done” recipe. This is not a recipe for canning. )
This recipe uses:
Yield: 4 servings
Cooking time: 20 minutes
- Heat oil in frying pan.
- Add pork chops, cook just until browned.
- Add onion and garlic.
- Empty the jar of pineapple zucchini into a bowl, juice and all.
- Stir in the SOS mix, the soy sauce and the honey.
- Add to frying pan.
- Heat liquid to a boil, then lower to a simmer and let simmer partially covered until pork chops are cooked and onion is soft -- about 10 to 15 minutes.
- Serve over cooked rice.
- Garnish if desired with green onion, or another chopped fresh garnishing veg.
- You could use of course tinned pineapple chunks from a store.
- For speed, just used mince garlic from a jar, or, ½ teaspoon garlic powder.
Proctor, Debra G. and Ellen Serfustini. Soup or Sauce (SOS) Mix. Utah State Extension Service. 30 March 2011, v 4.8.
Modifications: changed boneless pork chop to any; changed store-bought tinned pineapple to home-canned zucchini pineapple.
Based on 180 g (6 oz) boneless loin chops. Not including rice.
Per 1 serving (350 g / 12 oz)
- 523 calories, 827 mg sodium
You can reduce calories to 332 by using smaller 100 g (3 oz) pork chops.
Most of the sodium (about 700 mg of it) comes from the soy sauce; you may be able to find a lighter one.
* Nutrition info provided by https://caloriecount.about.com