Polynesian Pork Centennial Recipe

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Polynesian Pork Centennial Ingredients

6 pork chops
1 can pineapple chunks in juice
1 onion -- chopped
1/4 cup celery leaves -- minced
1 garlic clove -- minced
12 prunes -- pitted
2 tsp soy sauce
1/2 tsp marjoram
1 cup celery -- sliced diagonally
1 cup rice
1 tsp ginger

A Recipe for
Polynesian Pork Centennial

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Raw food can be contaminated by microorganisms that can make you ill (particularly the young and the elderly) Most of these hazards can be controlled by safer food handling procedures, but the occurrence of foodborne illness tells us that risk reduction, at every step from farm to table, is very important

This Recipe for Polynesian Pork Centennial is one of thousands in the Recipes-to-go Meat Cookbook.

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This is a recipe for Polynesian Pork Centennial from the recipe cookbook of Recipes-to-go (Meat)

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Food Tip
Use lean ground beef such as ground round (known as extra lean) or ground sirloin (known as lean) for casseroles, chili, tacos, spaghetti sauces and skillet dishes

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Polynesian Pork Centennial

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Polynesian Pork Centennial Directions

1. Trim excess fat from chops; lightly grease heavy skillet with fat
from 1 chop. Brown chops on both sides; drain off excess fat. Season
lightly with salt and pepper. 2. Drain pineapple (medium can, use
sweetened or in its own juice as you desire). Combine the juice,
onion, celery leaves, garlic, prunes, soy sauce and marjoram. Pour
over chops. Simmer, covered, for 20-30 minutes (depending on
thickness of chops). 3. Add pineapple and celery and cook for 10
minutes longer or until celery is tender and pork is well done,
adding a small amount of water if needed. Prepare rice according to
package directions; add ginger, stirring to blend. Serve pork over
rice.

Recipe By : Jo Anne Merrill

Serves: 6

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Polynesian Pork Centennial Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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