Allergic to pineapple? Bub is! But he can have pears. I decided to make him some pork chops with a little faux Hawaiian flavor.
I used Bragg's Liquid Aminos, a lunch sized pear cup and its juice, ginger, black pepper, garlic, and some red pepper flakes.
4 bone in pork chops
2 tablespoons olive oil
2 tablespoons margarine
Water or chicken broth
1 pear cup
2 tablespoons Bragg's Liquid Aminos
Red pepper flakes
Bell peppers of choice
Brown the pork chops in a Dutch oven in the olive oil and margarine. Remove them from the pan. Add 3 cups of water (or broth), the Bragg's, the juice only from the pear cup, and your spices. Stir while scraping the bottom of the pan to loosen the brown bits. Reduce heat to low and put the chops back in. Cover and simme, turning the pork chops periodically, for about 1-1/2 hours.
Add the bell peppers and the pears. Cover and cook until warm and peppers are tender. Add a little more olive oil to finish. Serve over rice,