Pork Chops Teriyaki

Juicy pork chops take an Asian turn in this speedy sweet-and-sour-style
supper. Serve it any time you're in the mood for zingy flavors that the
whole family will love.

Pork Chops Teriyaki*
*
from Campbell's Kitchen

Prep Time: 10 min.
Cook Time: 25 min.

1 tablespoon olive oil
4 boneless pork chops, 3/4-inch thick (about 1 pound)
2 cloves garlic, minced
2 green onions, chopped (about 1/4 cup)
1 can (10 3/4 ounces) Campbell's® Condensed Golden Mushroom Soup
1 can (about 8 ounces) pineapple chunks, drained, reserving juice
2 tablespoons teriyaki sauce
Hot cooked rice

1. Heat the oil in a 10-inch skillet over medium-high heat. Add the
pork and cook until well browned on both sides. Remove the pork from
the skillet.

2. Add the garlic and onions to the skillet and cook and stir for 1
minute. Stir in the soup, pineapple juice and teriyaki sauce and heat
to a boil. Cook for 5 minutes or until the soup mixture is slightly
reduced.

3. Return the pork to the skillet. Reduce the heat to low. Stir in the
pineapple. Cook for 5 minutes or until the pork is cooked through.
Serve the pork and sauce with the rice. Sprinkle with additional sliced
green onion, if desired.
Makes: 4 servings.

        Kitchen Clip
                              For an authentic side dish, serve the chops and rice with snow
peas, carrots and red bell pepper stir-fried with a pinch of ground
ginger and a teaspoon or two of minced garlic.
Received on Mon Nov 8 15:27:45 2010