Aloha Pork Chops - Dump and Go Dinner
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.
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
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?
- 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.
- 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.
- Top pork chops with lemon pepper seasoning.
- Heat skillet over medium high heat and add oil.
- Brown pork chops, until mostly cooked through.
- Once pork is sauted, add vegetables and cook for 4-5 minutes.
- 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
15 Comments
Join the discussionThis 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?
Thanks! When it reaches 135 degrees.
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
Oh my, I see what you mean. I fixed that up for you. Sorry.
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.
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. 🙂
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!
I’m wondering if anyone has done this in a slow cooker. Perhaps with a whole pork loin?
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!
Do you drain the pineapple?
Hi Gina, yes I would drain the pineapple. Sorry about that, I will clarify in the ingredients. 🙂
Should that be 4 pork chops instead of 4 pounds of pork chops? Four pounds would be an awful lot to serve four!
Thank you for bringing this to our attention. This recipe has been updated!
So are the ingredients for cooking one meal and then I should double for freezer? Or are the amounts already doubled?
The serving size for this recipe (ingredients listed here) is 4. With membership, recipes are doubled for efficiency.