Tuesday’s Taste Tempters

Posted: Tuesday, February 7, 2012 8:12 pm

The Messenger 02.07.12

Each Tuesday, The Messenger will feature a recipe on the Community Lifestyles page.
Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers.
In order for a local reader to have a recipe considered for publication, the recipe must be typed. No handwritten recipes will be accepted. No exceptions. Measurements such as tablespoon and teaspoon should be spelled out. No abbreviations, please. Submissions must also include the cook’s name, address and day-time telephone number.
Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by email at dryder@ucmessenger.com.
Today’s recipe has been submitted by Campbell’s Kitchen.

Polynesian Pork Chops
4 boneless pork chops, 3⁄4-inch thick (about 1 pound)
1 teaspoon garlic powder
1 tablespoon vegetable oil
1 medium onion, chopped (about 1⁄2 cup)
1 can (103⁄4 ounces) Campbell’s® Condensed Golden Mushroom Soup
1⁄4 cup water
1 can (about 8 ounces) pineapple chunks, un-drained
3 tablespoons soy sauce
1 tablespoon honey
1 cup regular long-grain white rice, prepared according to package directions (about 3 cups)
Sliced green onion

Season the pork with the garlic powder.
Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.
Stir the onion, soup, water, pineapple with juice, soy sauce and honey in the skillet and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the pork is cooked through. Serve the pork and sauce with the rice and sprinkle with the green onion.

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