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Pork Chops with Spiced Rice and Pineapple Spea

Contributed By: Terry | See all of Terry's recipes
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Active Time:  40 Minutes
Total Time:  5 Hours 30 Minutes
  8 Servings
These pork chops are so tender that they will literally melt in your mouth! Your friends (and your taste buds!) will thank you for making them.
4 large boneless thick cut pork chops, trimmed
2 tablespoons Extra Virgin olive oil
1/2 cup pineapple juice
1 organic vegetable bullion cube – crumbled into 1/2 cup water
2 tablespoons fresh dill
2 teaspoons rosemary
1 teaspoon ground cumin
1 teaspoon caraway seeds
2 garlic cloves, chopped
1/2 teaspoon kosher salt
1/2 teaspoon hot mustard powder
I large onion, coarsely chopped
2 tablespoons honey
1 ½ cups rice
1 fresh pineapple - cut into 8 spears plus ¼ cup crushed pineapple
½  teaspoon turmeric
1 small red pepper - sliced
1 small yellow zucchini squash - sliced
1 small green zucchini squash - sliced
Pork Chops

In a hot skillet, brown pork chops on both sides. Remove and place flat in a large ovenproof dish.

Using the same skillet, add olive oil and brown onions until soft. Add cumin, caraway seeds, rosemary, garlic, salt and mustard powder and continue fry for several minutes, stirring constantly.

Add to skillet = pineapple juice, water with bullion cube, 1 tablespoon fresh dill, and stir occasionally until mixture is almost boiling. Pour mixture over pork chops, cover and bake at 200 F for 5 hours.

30 minutes before serving, remove from oven and begin to cook rice. While rice is cooking, remove pork chops from liquid. Remove onions with slotted spoon and set aside to use as garnish. Thickly slice pork chops and set aside.


Bring a large saucepan of lightly salted water to a boil. Add 4 tablespoons of liquid taken from the cooked pork chops. Add turmeric.

Add rice, cover and cook about 15 minutes. Add ¼ cup crushed pineapple, red pepper and zucchini, cook about 5 more minutes. Drain well of any excess liquid, stir lightly, and cover tightly.

While rice is cooking, prepare pineapple spears

Pineapple Spears

Put pineapple spears onto a hot grill pan to sear – about 1 minute. Turn and sear the other sides.


Return liquid from pork chops to medium saucepan and simmer gently until reduced by ½. Add 2 tablespoons of honey, and stir. Remove from heat.

To Serve

Place rice mixture on plate, stack 2 or 3 slices of pork chop on top. Garnish with a spoonful of the cooked onions. Sprinkle with fresh dill. Place 1 pineapple spear on plate. Drizzle generously with glaze.

Date Added: 06/17/2011
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