Over the years, I have tried a million ways to get my family to love pork chops. Oh, they’ll eat them, but they don’t love them. Me? I love mine with cream of mushroom gravy which was one of the few meals that I ate when I was growing up that was yummy.
I’ve made boneless, bone-in, steaks, chops, with apples (oh, they hated apples), with cheesy potatoes (this one was tolerable), and stuffed with prosciutto and cheese (okay, this one was a winner, and I will post it someday).
But with three simple ingredients, pork chops have made a comeback at the Kirksey table. Good thing considering the half a hog I just fit into the freezer!
I serve it with rice or mashed potatoes. Or both to make everyone happy.
And, please move past how weird the ingredients sound. I would NEVER think I would eat a teriyaki anything mixed with pork. But it just doesn’t end up tasting like teryaki.
It’s just yummy and rich and it passed the pork chop test times six here, so, really, what more can I say?
This time I made nine, thin, bone-in pork chops, but I’ve made it using the same ingredients and 4 pork chops as well. The amount is totally adjustable to your needs.
Begin by heating up a pan good and hot and dropping in 2 T. butter.
- 4-8 pork chops
- 2 T. butter
- 1 -- 20 oz. can crushed pineapple
- 1 c. teriyaki marinade
- ½ c. soy sauce
- Heat a skillet to medium high and add in 2 T. butter. Season the chops and lay them 2-3 at a time in the pan to sear each side -- 2-3 minutes per side.
- Put the browned chops into the crock pot and add the crushed pineapple, teriyaki, and soy sauce over the top.
- Add in enough water to cover the chops in liquid.
- Set your crock pot on low and cook at least 4 hours.
- Serve with the juices over rice or mashed potatoes.