Hawaiian Pork Chops

• 1/2 cup ketchup
• 2 1/2 tablespoons prepared mustard yellow mustard
• 3 tablespoons brown sugar, light or dark
• 1 1/2 tablespoons apple cider vinegar
• 3 teaspoons soy sauce, sodium reduced
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 dash cayenne pepper
• 4 each pork loin chops center cut, trimmed
• 18 teaspoon black pepper
• 18 teaspoon kosher salt
• 1/2 cup onions sweet Hawaiian or Vidalia, chopped
• 3 cloves garlic minced
• 1 1/2 tablespoons canola oil or vegetable oil
• 1/2 cup pineapple juice saved from can
• 8 ounces pineapple tid-bits canned, drained, liquid reserved (above)
• 4 each basmati rice servings, cooked, hot, or white rice
• 4 each sugar snap peas servings, steamed or stir-fried

1. Combine the first 8 ingredients in glass measuring cup; whisk until brown sugar is dissolved; set aside.
2. Season trimmed chops with the salt and pepper.
3. Heat oil in a large skillet over medium to medium-high heat.
4. Add the seasoned chops, onion and garlic.
5. Saute until the meat is well browned on both sides.
6. Add the reserved pineapple juice; cover, reduce heat to medium-low and simmer for 25 to 30 minutes, or until meat is cooked through.
7. Gently stir in pineapple tidbits and heat through.

ketchup, yellow mustard, brown sugar, apple cider vinegar, soy sauce, garlic, onion powder, cayenne pepper, pork loin chops center, black pepper, kosher salt, onions sweet hawaiian, garlic, canola oil, pineapple juice saved from, pineapple, basmati rice, sugar snap peas

Taken from recipeland.com/recipe/v/hawaiian-pork-chops-53349 (may not work)