On the Menu - Hawaiian Pork Chops - Alex Schwarz
2 tablespoons oil, divided
salt and pepper
1½ pounds thin pork chops (there were about 8 thinly sliced pork chops in my package)
½ cup low sodium soy sauce
¼ cup ketchup
¼ cup light brown sugar
1 (15 ounce) can pineapple slices (including the liquid), divided
3 cloves garlic, minced
1 teaspoon ginger, minced
1 teaspoon cornstarch
1 tablespoon water
Heat 1 tablespoon of oil in a large skillet.
Season pork chops on both sides with salt and pepper. Add pork to the hot skillet and cook for 2 minutes on each side or until each side is nice and browned. Remove from the pan and set aside.
In a large measuring cup combine soy sauce, ketchup, brown sugar and only the pineapple juice (reserve the slices for later). Set aside.
Add the remaining tablespoon of oil to the large skillet. Add garlic and ginger and sauté for 1 minute.
Pour in the sauce ingredients and bring to a simmer and cook for 2-3 minutes. Add the pork back to the sauce.
In a small bowl mix together cornstarch and water.
Slowly add the cornstarch mixture to the skillet and stir.
Add in the reserved pineapple slices and simmer for 10 minutes or until sauce is thickened and pork reaches 145 degrees. The thin pork do not take very long.
Serve immediately with chopped parsley for garnish, if desired.