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Harvest Skillet Pork Chops's picture
  Canned frozen pineapple orange juice concentrate 1 Can (10 oz) (1 Can)
  Frozen pineapple orange juice concentrate 6 Ounce (1 Can)
  Soy sauce 3 Tablespoon
  Ground ginger 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Leaf marjoram 1⁄2 Teaspoon, crumbled
  Pork chops 6 , cut 1/2 inch thick (Loin / Rib / Shoulder)
  Acorn squash 2
  Pickled sweet red peppers 3 , halved

1. Combine unthawed fruit juice, soy sauce, ginger, salt and marjoram in 2-cup measure; let stand while browning chops.
2. Trim excess fat from chops; brown chops well in an electric frying pan or a large, heavy skillet rubbed with fat trimmings; drain all fat from pan; pour fruit-juice mixture over chops.
3. Wash squash and slice into 1-inch-thick rings; remove seeds; halve each ring; arrange with chops in pan; cover tightly.
4. Simmer, brushing squash with glaze once or twice, 45 minutes, or until chops are tender. (If using an electric skillet, set control at 225°.)
5. Put pickled red peppers into pan 5 minutes before chops are done to heat thoroughly

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes

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Harvest Skillet Pork Chops Recipe