Polynesian Pork Centennial

• 6 each pork chops
• 2 teaspoons soy sauce, tamari
• 1 can pineapple chunks
• 1/2 teaspoon marjoram
• 1/4 cup celery leaves minced
• 1 cup rice
• 1 each garlic cloves
• 12 each prunes

1. Trim excess fat from chops; lightly grease heavy skillet with fat.
2. Brown chops on both sides; drain off excess fat.
3. Season lightly with salt and pepper.
4. Drain pineapple (medium can, use sweetened or in its own juice as you desire).
5. Combine the juice, onion, celery leaves, garlic, prunes, soy sauce and marjoram.
6. Pour over chops.
7. Simmer, covered, for 20 to 30 minutes Add pineapple and celery and cook for 10 minutes longer or until celery is needed.
8. Prepare rice according to package directions; add ginger, stirring to blend.

pork chops, soy sauce, pineapple, marjoram, celery, rice, garlic, prunes

Taken from recipeland.com/recipe/v/polynesian-pork-centennial-45455 (may not work)