A Recipe from Simple Hawaiian Cookery (1964)
About the Recipe
Pork chops are one of my husband’s favorite things to eat, and in truth this is the first time I’ve ever cooked them. This recipe, with its simple execution and easy to find ingredients felt like a good place to start. And actually – it was!
The slow cooking on the pork chops almost stews them so they come out super juicy. The fruit slow cooks into the chops themselves, bringing out a simple sweetness that’s so complimentary to the pork. Definitely a winner here.
One adjustment from me: I substituted half the water out for juice from the can of pineapples.
To make the gravy (just in case!) add about a teaspoon of flour plus a little more as needed and stir it in to thicken.
About the Book
I saw this book in a store and thought – how freaking cute! It’s part of a large (very large) set of cookbooks put out by publisher Peter Pauper in the ’60s. All of the books are this cute, with great illustrations and even better recipes. If you see a Peter Pauper book, snap it up! It’s a great addition to the shelf.
4 loin pork chops
salt and pepper
4 slices canned pineapple
4 pitted prunes
1/3 cup water
Wipe chops and season with salt and pepper. Dust with flour, and place in pan. Upon each chop place a ring of pineapple with a pitted prune in the center. Between chops, place whole carrots, and add water.
Cover. Cook slowly for 1 1/2 hours. Remove to hot platter. Make a gravy from mixture in pan. Pour over chops. Garnish with parsley. Serves 4.