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Aloha Pork Chops - Dump and Go Dinner

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Aloha Pork Chops - Dump and Go Dinner

Katie
The Cook
4 Servings
7 Ingredients
15 Comments

Bring a bit of sunshine to your table with these Aloha Pork Chops. Dusted with lemon pepper and accompanied by saucy sweet and sour pineapple, peppers, and onions this meal is an easy dinnertime win.

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4 Servings
7 Ingredients
15 Comments

Ingredients

  • 1 pound Pork Chops, Boneless
  • 1 tablespoon Lemon Pepper
  • 1 teaspoon Olive Oil
  • ¾ cups slice Bell Pepper, Green
  • ¾ cups chunk Onion, Red
  • 2 ½ cups drain Chunks Pineapple, Canned
  • 1 cup Sweet & Sour Sauce

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide and place seasoned, uncooked pork into indicated number of gallon freezer bags.
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Make From Frozen Serving Day Directions

Stovetop

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Top pork chops with lemon pepper seasoning.
  2. Heat skillet over medium high heat and add oil.
  3. Brown pork chops, until mostly cooked through.
  4. Once pork is sauted, add vegetables and cook for 4-5 minutes.
  5. Add in pineapple and sweet and sour sauce; cook for another 2-3 minutes.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
about 4 oz pork & 3/4 cup veggies
Amount Per Serving
Calories
465
Total Fat
16g
Saturated Fat
5g
Trans Fat
0g
Cholesterol
67mg
Sodium
587mg
Total Carbohydrates
58g
Fiber
3g
Sugar
43g
Protein
26g
WW Freestyle
10

Categories

shellfish-free, fish-free, traditional, spring, summer, dairy-free, nut-free, egg-free

Categories

shellfish-free, fish-free, traditional, spring, summer, dairy-free, nut-free, egg-free

15 Comments

Join the discussion

  1. This recipe sounds amazing. I really appreciate the note that other veggies could be added.Do you have any tips on knowing when the pork chop is done?

    Reply

  2. I am having trouble finding where and when you use the pineapples and sweet and sour sauce in this recipe. Could you please point it out to me. I am going to make this today. Thanks! Carol

    Reply

  3. Newbie around here!If anyone is interested in making their own sweet & sour sauce, I’ve found this to be a good recipe:2 1/2 tsp. cornstarch
    1 c. cold water
    4 tbsp. sugar
    5 tbsp. brown sugar
    4 tbsp. ketchup
    1 tbsp. vegetable or canola oil
    1/3 c. green onions, chopped small
    1/4 tsp. red hot pepper flakes or Tabasco sauce, optional
    2 tbsp. fresh ginger, finely shredded
    1 tbsp. cooking rice wine
    1 tbsp. sesame oilCombine cornstarch and 1/4 cup water to make a cold slurry. Stir in remaining water. Whisk in white sugar, brown sugar and ketchup to dissolve. Set aside.In a small saucepan, saute onion, pepper and ginger in 1 teaspoon of oil for 1 minute until aromatic.Add wine; cook until it boils, reduce heat and stir constantly. Slowly add the cornstarch mixture and cook for about 1 more minute.Add 1 teaspoon sesame oil to finish off.

    Reply

    1. Hi Areesah, thanks for the recipe! I personally have been making more of my own sauces to cut down on sodium. I’ll have to try this out. 🙂

      Reply

  4. A few weeks ago, I packaged and then froze the Aloha pork. When we ate it tonight, my husband raved about how good it was. Thanks for a winner!

    Reply

    1. I haven’t tried it in the slow cooker but I do think it will work- you could do chops or a whole loin. If you try it, let me know what you think!

      Reply

  7. Should that be 4 pork chops instead of 4 pounds of pork chops? Four pounds would be an awful lot to serve four!

    Reply

  8. So are the ingredients for cooking one meal and then I should double for freezer? Or are the amounts already doubled?

    Reply

    1. The serving size for this recipe (ingredients listed here) is 4. With membership, recipes are doubled for efficiency.

      Reply