Aloha Pork Chops

Everybody Hula! Straight from the 1001 Slow Cooker Recipes cookbook here's a good dish for you. Pork can be a good lean meat, and the pepper, onion, pineapple, and papaya give you some great fruits and veggies in one meal.

 I'm not sure of the nutritional breakdown of this meal, but I looked at sparkpeople.com and entered it in. For a serving with a 4 oz piece of meat with it guesstimates about 300 calories (before rice and carrots).

Aloha Pork Chops
Serves 6-8


1 Green Bell Pepper, seeded and julienned
1 Red Bell Pepper, seeded and julienned
1 Onion, sliced
6-8 (1/2 inch thick) boneless Pork Chops
1 can (15 oz.) Pineapple Chunks with juice
1 T. Mustard
2 T. White Wine Vinegar
1 T. Brown Sugar
1 Papaya, peeled, seeded, and sliced
Macadamia nuts, chopped, optional

Place bell peppers and onions in sprayed slow cooker and place pork chops on top.

Combine juice from pineapple, mustard, vinegar, brown sugar and 1/2 t. salt in bowl. Mix and pour over chops. Cover and cook on low 5-6 hours.

Place pork chops on serving plate and keep warm. Increase heat to high and stir in pineapple chunks and papaya. Cook additional 10 minutes. Pour over pork chops and sprinkle with macadamia nuts.

Serves great over rice!

This one has a great flavor with the papaya and pineapple and peppers. The fruit and veggie blend gives it a unique taste. Try it out!

Papaya

Lime Pork with Peppers

This is a really tasty stir-fry found in my ToH Everyday Light Cookbook. Served with Lemon Fried Rice and Pineapple Smoothies, it was a citrus-y well rounded meal. Plenty of meat and sweet, colorful veggies, this dish looks, smells, and tastes delightful.

Lime Pork with Peppers
serves 4 


2 med Limes
1/4 c. reduced-sodium Soy Sauce
1/2 t. Garlic Powder
1 t. dried Oregano
1/2 t. dried Thyme
1/8 t. Chipotle Powder (or Cayenne Pepper)
3 sprigs Fresh Parsley, stems removed
1lb Pork Chops cut into 1 inch cubes
1 Bay Leaf
1 T. Olive Oil
1 t. Brown Sugar
2 medium Onions, cut into 8 wedges
2 Bell Peppers (I used Green and Yellow)
2 medium Tomatoes, halved then cut into 8 wedges (16 pieces)

Finely grate lime peel, reserving 2T. Juice the limes. In a bowl, combine the soy sauce, garlic powder, oregano, thyme, chipotle, parsley, lime juice and reserved lime peel.

Pour 1/2 cup marinate into a gallon Zip-loc bag; add the pork and bay leaf. Seal bag and turn to coat; refrigerate at least 2 hours. Cover and refrigerate remaining marinade.

Drain Pork and discard marinade and bay leaf. In large non-stick skillet, heat oil over med-high heat. Add sugar, stirring until bubbly. Add meat; cook and stir for 3-4 minutes or until browned.

Reduce heat; add onions, peppers and reserved lime mixture. Cook uncovered for 10-15 minutes or until veggies are tender. Add tomatoes and cook 1 minute longer. Serve.

Nutritional Information:
240 cal
8g fat (2g sat)
63mg chol
540mg sodi
18g carb
3g fib
26g pro

Pork Chop