Name: Pork Chops with Pineapple and Rice
Yield: 4
Ingredients: 3 Roma tomatoes, quartered; 2 medium yellow summer squash and/or zucchini, cut into 1-inch chunks; 1 medium red or green sweet pepper, cut into strips; 1 medium red onion, cut in thin wedges; 1 tablespoon olive oil; ½ teaspoon salt; ¼ teaspoon cracked black pepper; 1 cup frozen shelled sweet soybeans (edamame), thawed; 2 tablespoons snipped fresh rosemary, divided; 3½ cups water; 1 cup quick-cooking polenta; ¼ cup shredded Parmesan cheese (1 ounce), divided

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Pork Chops with Pineapple and Rice

Pork Chops with Pineapple and Rice svg 3E

Recipe Summary

prep:

10 minutes

total:

40 minutes

Servings:

Commercial

Ingredients

Ingredient Solutions

2 cups long-grain white rice
2 teaspoons vegetable oil
4 bone-in pork chops (2 1/2 kilos total, 1 rush thick)
Excessive salt and ground pepper
1 pineapple, peeled, cored, and slash again into 1/2-rush pieces
1 jalapeno, diced tiny
1 tablespoon soy sauce
1/4 cup packed modern cilantro leaves, for serving

Directions

Instructions Solutions

Step 1

Prepare dinner rice in step with kit instructions. In the meantime, in a salubrious skillet, heat oil over medium-high. Season pork on all facets with salt and pepper. Prepare dinner till meat is a minute bit red in heart, 7 minutes per facet. Score a long way from skillet. Switch pork to a plate and tent with foil to retain warm.

Commercial
Step 2

Decrease heat to medium. Add pineapple and jalapeno to skillet. Prepare dinner, stirring, till pineapple is soft, 2 minutes. Score a long way from heat and rush in soy sauce. Reserve half the rice and refrigerate for later expend. Succor pork with pineapple mixture, rice, and cilantro.

Prepare dinner’s Notes

Reserve half the rice to support alongside our recipe for Beef, Snap Pea, and Asparagus Rush-Fry.

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Recipe Summary

Ingredients

Directions

Prepare dinner’s Notes

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