Search thousands of recipes reviewed by home cooks like you.

Pirates' Pork Chops

Pirates' Pork Chops

  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    50 m
KOKONUTGRL

KOKONUTGRL

Pork chops are simmered in a tangy sauce with pineapple and raisins before serving over rice. A favorite growing up!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 292 kcal
  • 15%
  • Fat:
  • 8.7 g
  • 13%
  • Carbs:
  • 42.6g
  • 14%
  • Protein:
  • 14 g
  • 28%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 497 mg
  • 20%

Based on a 2,000 calorie diet

Directions

  1. Heat the oil in a large skillet over medium-high heat. Add the pork chops and fry on each side until browned, about 3 minutes per side. Pour in the liquid from the pineapple chunks, saving pineapple for later. Stir in the golden syrup and ketchup and season with curry powder, ginger, salt and pepper. Reduce heat to medium, cover and simmer for 30 minutes, or until pork chops are tender.
  2. When the pork chops are tender, pour in the pineapple chunks and add the raisins. Heat through briefly, then serve.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

LESLEYPRINCE
26

LESLEYPRINCE

8/2/2007

This is a basic family favourite for me too. I often add thin slivers of green and mostly, red sweet peppers. Fresh pineapple with its accumulated juices makes a tasty, less sweet version. Brown sugar can be used instead of golden syrup - or honey, sweetener of choice and to taste. Good recipe with shrimps instead of chops of chicken pieces. Very versatile recipe with many riffs possible. Thank you!!

ANNALIE
24

ANNALIE

4/4/2007

Unusual combination of ingredients, but delicious! Didn't have curry powder, so used a rounded tablespoon of curry paste instead; also used currants in stead of raisins. I had to stop cooking halfway to pick my husband up from football and this allowed flavours to blend nicely - will do this on purpose next time. Served it with mashed sweet potato and green beans. Perfect! My family want me to make this again soon.

DG
16

DG

12/3/2007

The flavor was good, but the cook time is way too long. Next time I'll brown the chops in a cast iron pan, 3 minutes each side on medium heat; after adding the sauce mixture to the pan I'll put it into the oven for 15 minutes at 350. I make pork chops using this method all the time and they turn out perfectly.

Similar recipes