Aloha Pork Chop Skillet - Kraft Recipes Top
Comida Kraft
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Aloha Pork Chop Skillet

Prep Time
Total Time

4 servings

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.

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What You Need

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Make It

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  • Heat oil in large nonstick skillet on medium-high heat. Add chops; cook 5 min. on each side or until evenly browned on both sides.
  • Combine all remaining ingredients except rice; spoon over chops. Bring to boil.
  • Stir in rice; cover. Cook on medium-low heat 5 min. or until chops are done (145°F). Remove from heat; let stand 5 min. before serving.

Special Equipment Needed


Substitute 4 small boneless skinless chicken breasts (1 lb.) for the pork chops. Prepare recipe as directed, increasing the chicken browning time to 5 min. on each side or until chicken is evenly browned, and also increasing the chicken cooking time (after adding the rice) as necessary until chicken is done (165ºF).


  • 4 servings

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious
  • Low sodium
  • Diabetes Center

Diabetes Center

  • Carb Choices: 3-1/2 Carb Choice

Diet Exchange

  • 2 Starch
  • 1 Fruit
  • 1 Vegetable
  • 4 Meat (L)
  • 1 Fat

Nutrition Bonus

Cleanup is a cinch with this Hawaiian-inspired low-sodium meal that's rich in vitamin C from the colorful peppers.

Nutritional Information

Serving Size 4 servings
Calories 470
Total fat 13g
Saturated fat 3.5g
Cholesterol 75mg
Sodium 360mg
Carbohydrate 54g
Dietary fiber 3g
Sugars 22g
Protein 33g
% Daily Value
Vitamin A 20 %DV
Vitamin C 100 %DV
Calcium 8 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I made this tonight, and it was delicious. I made this tonight, and it was delicious. I read all the reviews before I made it, and a lot of people were saying the pork was tasteless, so as a preemptive move I marinated the pork chops for 5 hrs in: 1/2 c soy sauce, 1/4 c dry white wine, 3 cloves minced garlic, 1/3 c pineapple juice, 2 tsp brown sugar & a sprinking of black pepper. Then I just shook off the excess marinade after 5 hrs, and cooked the meat as directed. I did as some others did, & cooked the rice seperately THEN added it to the skillet, but next time I'll actually cook the rice in the pot with the meat, as suggested because there was just too much 'juice/sauce' running around on my plate for my liking. But I'll definitely be making this again.
Date published: 2007-05-08
Rated 4 out of 5 by from This is a wonderful dish. This is a wonderful dish. I made it for my husband and myself the first time and we both loved it. A few months later we cooked a Luau Pig Roast dinner for 60 people and I made this rice, omited the pork chop, as a side with the pig. It was wonderful and had many compliments. I did use fresh garlic and added fresh ginger and green onions. It is amazing that the Catalina dressing adds such a wonderful flavor. I will make this again for this years Luau.
Date published: 2006-06-27
Rated 3 out of 5 by from I just made this recipe and I wasn't sure how it would turn out. I just made this recipe and I wasn't sure how it would turn out. I'm not a fan of pork, but I decided to step outside my comfort zone and try making something new.I made a few changes I used boneless pork chops instead of bone in and I didn't realize it until I started cooking, but I didn't have enough minute rice, so I cooked brown rice and added it in with the little bit of minute rice that I had. All in all it turned out pretty good. My husband seemed to enjoy it too. Next time I think I'll try using boneless skinless chicken breast, and add some sweet onion to give it a bit more flavor.
Date published: 2012-11-12
Rated 5 out of 5 by from I loved this recipe, however I did make some changes. I loved this recipe, however I did make some changes. First of all, I used boneless chicken breasts cut up into big pieces instead of pork chops. I also substituted one can of chunk pineapple with one can of crushed. I added a little powdered cayenne pepper to give it more spice. I also added a little more chicken broth and brown rice. The chicken was a little bland. Maybe next time I will marinate it before cooking. I'm still eating leftovers from it even though all the chicken is now gone because that was my husband's favorite part and the leftovers are yummy!
Date published: 2009-07-29
Rated 5 out of 5 by from This was really good! This was really good! I love anything with pineapples and my husband doesn't but he liked it in this. And usually he puts a ton of black pepper, pepper seeds, and/or parmesan cheese on everything and he didn't add anything to this. I didn't read the recipe very well though and used regular rice instead of minute rice (and I kept saying - I KNOW rice doesn't cook that fast), so I had to cook it much longer, but the chops were still tender. And also I just put a tsp of garlic powder and that was enough, like I said my husband didn't add anything to it.
Date published: 2006-08-31
Rated 5 out of 5 by from LOL adding pineapple doesn't make it Hawaiian but oh well, here's a great version I learned when I... LOL adding pineapple doesn't make it Hawaiian but oh well, here's a great version I learned when I was in Oahu chicken what ever you like Hawaiian marinade ( laureys maybe in the states) pineapple with juice and egg noodles. Oven at 350 for an hour to hour & a half. Pour marinade and pineapple can into dish add chicken toss in the oven make noodles according to package put on plate top with ckn & sauce. Course if you want true Hawaiian use spam!!!
Date published: 2016-02-10
Rated 3 out of 5 by from Prepared 9/18/11. 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.
Date published: 2011-09-19
Rated 3 out of 5 by from This tastes a lot like sweet and sour pork. This tastes a lot like sweet and sour pork. Although I enjoyed it, it's something I would make every so often as opposed to making it a part of my regular rotation. Here are some substitutions I made: I seasoned pork before adding other ingredients Chopped the pork into pieces Added an onion Used creamy style French dressing instead of Catalina (all I had on hand) Regular rice instead of instant, so I had to let it simmer longer but the pork was extra tender because of it.
Date published: 2007-12-31
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