Hawaiian Pork Chops Weight Watchers Food

SLOW COOKER HAWAIIAN PORK CHOPS

Steps:

• Combine water and cornstarch in a small bowl; whisk to blend. Set aside.
• Combine soy sauce, honey, ketchup, pineapple juice, vinegar, and garlic in a medium bowl; whisk to blend.
• Add cornstarch mixture to soy sauce mixture; whisk to blend. Set aside.
• Lightly coat inside of a 3-quart slow cooker with spray.
• Add half of soy sauce mixture, pork chops, pineapple, and remaining soy sauce mixture; cover. Cook on high for 3 to 3½ hours (or low for 5 to 6 hours), or until pork chops are tender and cooked through.
• Serve each pork chop with ½ cup rice. Evenly divide sauce and pineapple between pork chops. Sprinkle each with 1 tsp. cilantro.

HAWAIIAN PORK CHOPS

Steps:

• Sprinkle pork chops with salt and pepper. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Cook pork chops until lightly browned, 3-4 minutes on each side. Remove and keep warm. , In the same skillet, saute green pepper and onion in remaining 1 teaspoon oil until almost tender, about 2 minutes. Stir in broth, pineapple, ketchup, brown sugar and vinegar. Bring to a boil. Return pork to the pan. Reduce heat; cover and simmer until a thermometer inserted in pork reads 145°, 5-7 minutes. Remove and keep warm., Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with pork and, if desired, rice.

HAWAIIAN PORK CHOPS - WEIGHT WATCHERS

Steps:

• Place pork chops on baking dish that is lightly sprayed with cooking spray.
• Mix 2 tablespoons of the reserved pineapple juice with brown sugar and nutmeg. Spoon half of the mixture over the pork chops. Top with pineapple slices and spoon remaining mixture over the pineapple.
• Cover and bake 30 minutes at 350°F Uncover and bake 20 minutes longer, sauce over chops occasionally.

HAWAIIAN PORK CHOPS

Steps:

• Draine and reserve juice from canned pineapple. Place pork chops on baking dish that is lightly sprayed with cooking spray. Mix 2 TBSP of the reserved pineapple juice with brown sugar and nutmet. Spoon half of the mixture over the pork chops. top with pineapple slices and spoon remaining mixture over the pineapple. Cover and bake 30 minutes at 350 degrees. Uncover and bake 20 minutes lonver, sauce over chops occasionally.

HAWAIIAN PORK CHOPS

Steps:

• Mix flour, salt, and pepper together in a shallow bowl. Press pork chops into flour mixture until coated on both sides; shake excess flour back into bowl.
• Heat shortening in a large skillet over medium heat; cook pork chops until browned, about 3 minutes per side. Drain excess fat from skillet and return pork chops to skillet.
• Mix 3/4 cup water, pineapple juice, sugar, lemon juice, cinnamon, and nutmeg in skillet with pork chops. Cover skillet and simmer until cooked through and sauce is somewhat reduced, about 30 minutes. Add pineapple rings and cook 5 minutes more.
• Remove pork chops and pineapple from skillet. Combine 1 tablespoon water and cornstarch in a bowl; stir into sauce in the skillet until thickened. Serve sauce with pork chops and pineapple.

HAWAIIAN PORK CHOPS

Steps:

• Sprinkle garlic and salt on pork chops; brown in oil in skillet.
• Mix orange juice and dark brown sugar; pour over chops in a baking dish.
• Bake at 375 degrees for 30 minutes.
• Spoon 1 tsp barbecue sauce onto each chop bake 15 minutes more.
• Turn chops over and spoon"gravy" mixture on other side; continue baking for 15 minutes.
• These may be served by using the"gravy" mixture over rice!

WW HAWAIIAN TURKEY LOAF (WEIGHT WATCHERS 6 POINTS PER SERVING)

Steps:

• Preheat oven to 350°F.
• In a blender or food chopper, combine the juice, soy sauce, onions, peppers, and ginger. Process until it is a fine puree.
• Pour puree into a medium bowl and add turkey, bread crumbs, and egg.
• Blend everything well with your hands, and pat it into a loaf pan that has been coated with non-stick spray.
• Bake for about 45 minutes (I like to use a meat thermometer to be sure). It should be brown on top with no trace of pink in the center.
• Let the loaf stand for 5 to 10 minutes before you slice it.
• This loaf is good hot or cold.
• For the sauce (prepare while the loaf is baking).
• In a microwave safe bowl, combine pineapple with juice, sugar, vinegar, onions, peppers, ginger, and pepper flakes.
• Microwave on high for 3-5 minutes.
• Stir in the raisins and microwave for another minute or two.
• Let the chutney stand at least 5 minutes before serving. It is tasty warm or cold and keeps for a couple of weeks in the fridge.
• Serve chutney along side or on top of the finished turkey loaf.