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Aloha Pork Chop Skillet

Aloha Pork Chop Skillet recipe
photo by:kraft
Aloha means hello and goodbye. Get ready to say both, because it's not likely you'll have leftovers with this yummy pork chop skillet.
time
prep:
30 min
total:
30 min
servings
total:
4 servings
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posted:
10/4/2011
I made this using frozen, pre-cooked chicken breast chunks. It was pretty good, but the next time I think I'll add some soy sauce and maybe some more of the dressing. I will also make it in a pot because it filled my frying pan to the brim.
posted:
9/27/2011
I used fat free Catalina and I used about twice as much as called for in the recipe. I skipped the chicken broth and used water chestnuts and the water from that can so there is more sodium in my recipe. I also cooked the rice separately. Still very, very easy and delicious and my husband LOVED it.
posted:
9/18/2011
Prepared 9/18/11. Was quite tasty and very easy to make. There was only one problem - with me that is. The recipe called for bone-in chops and we already had and, thus, used frozen boneless ones that were only about 1/2" thick. This is most likely the reason the meat ended up somewhat overcooked, dry and tough, even though I tried to compensate by cooking them less than the recipe called for. Still, the meal tasted quite good, especially the pineapple-pepper-rice combination.
posted:
9/16/2011
It was fabulous. My husband said we need to have this more often. I sent it on to my daughter, and her family loved it too. I found a slow cooker recipe somewhat similar that I will also try. Thanks for a great one!
posted:
9/16/2011
I started making this recipe awhile ago and have made it several times since. I've always used pork. The flavor profile is like sweet and sour pork. My family and I just love it! Absolutely a keeper!!!
posted:
8/25/2011
Easy to make, but lacking in flavor. I subbed in chicken, as mentioned at the bottom of the recipe, but wasn't impressed enough to try it again with pork.
posted:
5/18/2011
This was quite delicious! I did switch it up just a bit after reading some of the other reviews - I cut my pork chops into chunks (cooked faster) and marinated them in some Catalina Dressing, Italian Dressing and a bit of pineapple juice for a couple hours before cooking ( I think just coating them in this before cooking would help if you didn't have the time to marinate. I didn't have minute rice on hand, so I ended up using enriched long grain rice (used 2 cups broth per rice instructions) and I just cooked it until the liquid was soaked up and my pork ended up being so flavorful and tender! I used 1 green pepper (thats all I had on hand, 1 small onion sliced, and a handful of baby carrots as well. I think using the chunks of pork chops helped this recipe stretch, because we have plenty of left overs - I will definitely be making this again! Give it a try!!
posted:
4/10/2011
It was easy to make and quick. The dish reminded me of sweet and sour pork without the breading on the pork. Delicious.
posted:
3/12/2011
Loved this. The rice tasted like sweet & sour. Very easy and the pork chops were tender. Def a keeper.
posted:
9/12/2010
This turned out to be very tasty!! We are not big pork eaters but this was very yummy!! Will make again!
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