Pineapple on Pork Chops?! | Testing a Thrifted Recipe as a Picky Eater

Описание: ✨ Welcome to Thrifted in Time ✨

In today’s video, I’m testing a vintage Pork Chop Hawaiian recipe from a thrifted cookbook. As a picky eater, pineapple on pork chops isn’t exactly in my comfort zone — but every recipe has a story worth retelling.

Join me as I cook this 1970s-inspired sweet and savory dinner, share my honest reaction, and see whether this thrifted recipe is actually worth bringing back.

If you love nostalgic cooking, vintage recipes, cozy kitchen moments, and honest taste tests — you’re in the right place.

INGREDIENTS:
2 tsp vegetable oil
thick pork chops
1 1lb 3oz can juice packed pineapple chunks
2 1/2 tbs soy sauce
1/2 tsp apple cider vinegar
black pepper
3 tbs raisins
4 med sized onions peeled and quartered
1 large sweet potato peeled and cut into 1in chunks
2 large celery stalks cut into half inch slices
2 tbs cold water
1 tsp cornstarch

DIRECTIONS:
-Heat oil in a skillet over med-high heat. Add chops and turn frequently to prevent burning. Brown on both sides. Drain and discard the fat
-Add juice from the pineapple, along with soy sauce, vinegar, pepper and raisins. Lower the heat, cover skillet and simmer chops for 20m turning occasionally.
-Add onions, sweet potatoes and celery. Cover again and simmer 10m longer. Add pineapple chunks to skillet. Simmer, Covered until the celery is tender and pork is cooked through, abou 8-10m longer or total 40m cooking time.
-With a slotted spoon, transfer the pork and veggies to a serving plate. Stir together the water and cornstarch in a small bowl. Blend till it is smooth. Add the cornstarch mixture to the liquid in the skillet. Heat, stirring until it is cler and slightly thickened. Spoon sauce over pork and veggies and serve.
From "Don't tell 'em It's good for 'em"

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