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Pork Chops with Pineapple Fried Rice

December 20, 2019 by Lee Leave a Comment

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Pork Chops with Pineapple Fried Rice

Course: Main Course
Keyword: pineapple, pork
Servings: 0
Author: Ree Drummond, 'The Pioneer Woman'

Ingredients

  • 1/2 whole Pineapple Cut Into Spears And Skewered
  • 2 cups White Or Brown Rice Cooked
  • 6 whole Pork Chops
  • 1 Tablespoon Butter
  • 1 Tablespoon Peanut Oil Or Canola Oil
  • 1 whole Large Onion Sliced
  • 6 Tablespoons Soy Sauce more To Taste, Or If More Liquid Is Needed
  • 1 Tablespoon Rice Wine Vinegar
  • 2 Tablespoons Honey
  • 1 Tablespoon Sriracha Or Other Hot Sauce
  • Salt To Taste
  • 3 cloves Minced Garlic
  • 2 whole Eggs
  • 1 jar small Drained Pimentos, optional
  • 1-1/2 cup Frozen Peas
  • 2 Tablespoons Soy Sauce additional

Instructions

  • Cook rice according to package instructions. Set aside.
  • Grill or saute pineapple spears until they have good marks/color on the outside. Slice, then set aside. (Note: soak wooden skewers in water for a few hours first.)
  • Heat butter and oil over medium high heat, then add the pork chops to the pan. Saute on both sides until they have nice color.
  • Throw in the sliced onions and work them into the crevices between the chops. Shake the pan and move the onions around and let them cook for a good couple of minutes.
  • When the onions are starting to soften, add soy sauce, rice wine vinegar, honey, and hot sauce. Shake the pan, stir it around, and let it cook and bubble up for a good couple of minutes until the pork chops are completely cooked and the sauce is thicker. Remove the pork chops to a bowl, then let the sauce bubble up and cook for another 30 to 45 seconds. Pour it over the pork chops. Set aside.
  • Add a small amount of oil to the same pan (without cleaning it) and return it to the stovetop over medium-high heat. Add garlic and stir it around, then crack in the eggs and immediately stir them to scramble them a bit. Add peas, pimentos, and a couple of tablespoons (additional) soy sauce. Add cooked rice and stir it around to cook for a couple of minutes.
  • To serve, pile rice on a plate, then top with a pork chops and onions from the sauce. Drizzle a little bit of sauce over the top.
  • Divine!

Notes

Recipe By: Ree Drummond, 'The Pioneer Woman'
Serving Size: 6

Related posts:

Sha Cha Beef Stir Fry

Pesto Pasta with Chicken, Asparagus and Sun Dried Tomatoes

Cuban Style Roast Pork

Peruvian Kebabs with Beef Heart

Pork Satay With Thai Spices and Peanut Sauce

Filed Under: Main Course Tagged With: pineapple, pork

Previous Post: « Pork Loin Roast with Plum Sauce
Next Post: Pork Chops with Apples and Onions »

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