Start to finish: 25 minutes
Internet Address: http://www.campbellskitchen.com/RecipeDetail.aspx?recipeId=25219&INTCID=Recipe_3_of_Penny_Pinching_Pork|Polynesian_Pork_Chops
Serving Ideas: Serve with steamed sugar snap peas. For dessert serve fresh strawberries.
4 boneless pork chops, 3/4-inch thick (about 1 pound)
1 teaspoon garlic powder
1 tablespoon vegetable oil
1 medium onion, chopped (about 1/2 cup)
1 can Campbell's® Condensed Golden Mushroom Soup (10 3/4 ounces)
1/4 cup water
1 can pineapple chunks (8 ounces) drained, reserving juice
3 tablespoons soy sauce
1 tablespoon honey
2 cups hot cooked regular long-grain white rice
Sliced green onion
1. Season the pork with the garlic powder.
2. Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.
3. Add the onion, soup, water, pineapple juice, soy sauce and honey to the skillet and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the pork is cooked through. Stir in the pineapple. Serve the pork and sauce with the rice and sprinkle with the green onion.