Pacific Pork

I admit it, despite our best efforts, our kids can sometimes be picky eaters. They’re both pretty good at getting in their protein but some fruits and especially vegetables can be a challenge. I’ve found that lately, if I can incorporate something sweet, like pineapple into a dish, they’re more likely to give it a whirl. Enter Pacific Pork. This meal is both sweet and savory. The meat cooks in a very simple sauce that is just pineapple juice (make sure to remember to reserve it when you drain the chunks!), Lipton Onion Soup mix and water. Doesn’t get much simpler folks, and its pretty darn tasty too! 

My grandmother used to make a version of this recipe with pieces of a whole cut up chicken. I adapted it to work with pork cutlets because I will often buy a half pork loin (around 6 lbs total) and divvy it up into two different meals to save money. The original recipe called for 40 minutes of cook time because she used bone in chicken. This one cooks up in just 20 minutes so it’s quick enough for a busy weeknight. You could also substitute chicken breast pounded or sliced to the same thickness if you prefer. 

Our kids love the sweetness from the pineapple and appreciate that the peppers are sliced large enough to pick around (don’t think I don’t see you!). We like to serve this with a side of hot cooked rice and drizzle the sauce, veggies and fruit right on top. 

Pacific Pork

Course Main Course
Cuisine American


  • Large skillet


  • 2 tbsp olive oil
  • 3 lbs pork loin or pork chops sliced 1/2" thick
  • 1 20 oz can pineapple chunks 1 cup juice reserved
  • 1 bell pepper, sliced into strips
  • 1 packet Lipton Onion Soup Mix
  • 1 1/2 tbsp flour
  • 1 cup water
  • 1/4 cup water


  • Heat skillet over medium heat. Add olive oil to skillet. Salt and pepper one side of pork and add to pan. Cook over medium heat for 3 minutes to brown. Salt and pepper the other side.
  • Flip pork over and cook an additional 3 minutes.
  • Mix onion soup mix, reserved pineapple juice and water in a bowl or large measuring cup. Add to skillet.
  • Cook pork in liquid over medium heat for 20 minutes or until tender, stirring occasionally and flipping pork over once during cooking. Remove pork to serving platter and keep warm.
  • Stir flour into 1/4 cup of water to make a slurry.
  • Whisk slurry into skillet and stir in pineapple chunks and green pepper. Bring to a boil over medium heat.
  • Simmer, stirring constantly until thickened, about 5 minutes. Serve sauce over pork and sauce and veggies/fruit over prepared rice.

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