Tuesday, August 14, 2012

Thin Pork Chops with Pineapple Fried Rice

I just saw a recipe on for Pioneer Woman's Pork Chops and Pineapple Fried Rice.  It looked amazing so I had to give it a try.  I changed up my recipe a bit for what I had available to me.  I've made it twice and here is another one I did without the peas.  The sauce is the amazing part.  I just love it. 
I used boneless pork chops that I brined( water, salt, brown sugar) overnight.  I put mine in a pan and brown each side and then put in the oven for 10 minutes at 425 F degrees.  I then bake my rice in the oven for 45 minutes and let it cool while I made the egg and such of the fried rice. I used canned Pineapple and tossed it into the rice mix in the pan to heat it.  The sauce is also done in a separte pan and then I pour it over the pork chops in a separate dish with a cover.   BEST EVER.  While I was posting this, I've just decided we are having this tonight as well. 

Hope everyone is doing well!

Sewright Blog by Ruth Yoder

1 comment:

  1. That looks delicious. I've tried coconut rice but never pineapple!



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