Aloha Pork Chop Skillet

Weekend dinner recipe idea:  crisp bell peppers, Dole pineapple, with garlic simmered and served with Minute Rice and pork chops.  Or, maybe you would try chicken instead?

Makes 4 Servings

1 Member Rating


1 Tbsp vegetable oil
4 boneless pork chops
1 red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
2 cans (8 oz.) pineapple chunks in juice, undrained
1/2 cup fat free reduced sodium chicken broth
1/4 cup sweet and sour sauce
1 1/2 tsps garlic powder
1 1/2 cups Minute® White Rice, uncooked


  • HEAT oil in large nonstick skillet over medium-high heat. Add chops; cook 5 minutes on each side or until browned. Remove chops; cover to keep warm.
  • ADD bell peppers, pineapple, broth, sauce and garlic powder to skillet; mix well. Bring to a boil.
  • STIR in rice. Top with chops; cover. Reduce heat to medium-low; simmer 5 minutes or until chops are cooked through (160°F.) Remove from heat; let stand 5 minutes.
  • Substitute 4 small boneless skinless chicken breasts. Prepare as directed, increasing browning time to 6 minutes on each side or until cooked through (170°).