Poor Hawaii. It becomes a state and suddenly everybody just adds pineapple to their food and it’s all “Hawaiian.” Sigh…
Pork Chops Hawaiian
Season 4 lean pork chops, 1/2-inch thick. In a 10-inch skillet, brown chops slowly in hot shortening. Drain off drippings. Mix together can or jar of Musselman’s Apple Sauce (about 1 lb.), 1/2 cup undrained crushed pineapple and 1/4 teasp. nutmeg. Pour over chops. Cover and cook over low heat 30 minutes or until chops are tender.
So we’re taking the classic pork and applesauce and mixing in pineapple, huh? It makes the dish sound a lot more like summer than fall, but maybe the nutmeg and apple flavors will still hold strong.
We were pretty glad that this was the recipe we’d settled on for tonight, because it’s dead easy and we were dead tired.
A reasonable sprinkling of salt and pepper is all we’re using for seasoning, hoping that the applesauce mixture will be able to shine through.
The chops go into the frying pan for a quick sear, just a few minutes each side.
You may notice we’re doing six pork chops rather than four; it’s because we’re hungry and really like pork chops. (Hopefully the topping won’t ruin it.)
The pineapple gets added to the applesauce, spurring a mild debate over whether it’s now pineapple-applesauce, or pineapplesauce.
The chops were coated in the applesauce, and put in the oven to bake.
The pineapple was totally pointless. Pork chops and applesauce taste great, but the pineapple didn’t add any extra favor. Even when the little bits showed up in a bite, they just provided texture.
The nutmeg, on the other hand, added a delicious warmth and autumn flavor. It was nice to have some well-seasoned, apple-coated pork chops that weren’t much effort to make. We won’t call this delicious (because the Hawaiian pineapple was useless and, frankly, it looks like a horse sneezed on it), but it was pretty good.
Many thanks to Hey, My Mom Used To Make That for reminding us how much we love apples and pork, and introducing us to the idea of nutmeg.