Polynesian Pork Chops

This is another adapted childhood recipe that I'm so happy I've been able to reinvent. We frequently enjoyed pork chops baked in tomato sauce or tomato soup over rice. It was actually the only way I ever ate pork chops for years! One time, my stepmom took this dish and turned it into over the top fantastic. I only ate it once, but it still lives in my mind as the best pork chops ever from my childhood. We were on a cross country RV trip, and my Daddy had barbequed every night, but one night, it was raining, so we had to use the RV kitchen. The Hawaiian style pork chops that we had were similar to what we were used to, but had rings of pineapple and a hint of sweetness added to the sauce. We never had them that way again, and I've tried to recreate it once before to no avail, but the recipe you see here is about as close as I will ever get to that once in a lifetime RV kitchen pork chop recipe, and I devoured this dish. I think this would be a great dish for kids, too.

Polynesian Pork Chops (family recipe)

1 lb of center cut boneless pork chops (these were thin cut, but thicker than usual)

1 tsp ginger

2 cloves garlic

1/2 cup soy sauce

1 can tomato soup

1 tsp olive oil

1 8 oz can of Pineapple rings (the small can), 1/2 juice reserved

2 Tbs brown sugar

Marinate pork chops in soy sauce, garlic and ginger for at least 30 minutes. Heat olive oil in large saute pan. Shake excess marinade off pork before adding to the heated oil for a quick sear on each side (about 2 minutes per side). Remove pork and add soup, brown sugar, and about half the can of pineapple juices or until soup reaches desired sauce consistency. Heat to boiling. Dip both sides of each pork chop into the sauce and then lay into pan, covering with sauce. Lay the pineapple slices evenly over the pork. Cover and simmer for about 15 minutes or until pork is cooked through. Serve over hot cooked rice.