Pork chops with pineapple fried rice from The Pioneer Woman Cooks - Dinnertime: Comfort Classics, Freezer Food, 16-Minute Meals, and Other Delicious Ways to Solve Supper! (page 261) by Ree Drummond

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Notes about this recipe

  • Kduncan on October 15, 2023

    This was fine, a bit heavy. Our 1 year old liked the fried rice. As talked about below the online recipe does not go into how to incorporate the pineapple into the plating of the dish.

  • anya_sf on October 29, 2019

    The online and book recipes don't exactly match. The book recipe has you cook pineapple slices in the pan prior to sauteing the pork. I grilled pineapple wedges per online, then cut them into chunks. However, I cooked the pork and rice per the book, which has you cook the rice separately. I used my big wok for the rice, since I used a bit more, plus a whole red bell pepper instead of pimientos, and some chopped cabbage. I cooked the bell pepper and cabbage after the eggs (temporarily removing them) and before adding the rice. The rice needed more seasoning, but I still kept it fairly bland since the onion sauce was so flavorful. The book directs you to stir the pineapple in at the end, but doesn't tell you what to do with the remaining green onions (sprinkle them on top?). My pork probably simmered too long, so it was rather dry. It would benefit from brining. Overall, we liked this.

  • mharriman on August 11, 2019

    Good! This was a hearty South Pacific tasting meal. My husband and I left the table feeling stuffed. The author doesn’t explain what to do with the grilled pineapple even though the photo shows it tucked between the rice and pork chop. I just served mine on the side since it was attached to a skewer. The only change I made was using small diced red bell pepper instead of the jarred pimento. The fried rice had enough vegetables in it that it tasted healthier than what I typically experience in Asian restaurants.

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