Hawaiian Hot Pot

Royal Flying Doctor Women’s Auxiliary Historical Cookbook, Boulder WA 1981

Hawaiian Hot Pot

1kg pork chops; 1 medium can tomato soup; plain flour seasoned with salt and pepper; 1 tlspn vinegar; 60g butter or margarine; 2 tblpns brown sugar; extra vinegar; slices of canned or fresh pineapple, strained; chutney – plum or mango; 4 shallots, chopped

Method: Trim excess fat from each of the pork chops, then coat each chop in the seasoned flour. Brown in the heated butter or margarine over a medium gas flame, then reduce the flame to finish cooking the chops. Remove from the pan and drain well. Lightly fry the pineapple, then drain also. Add the tomato soup, vinegar and brown sugar to the small frying pan, stirring well until well blended. Cook over low heat for five minutes, strain. Arrange pork chops in a heated serving dish, place pineapple rings around the outside and drizzle the sauce over the pineapple. Add a little extra vinegar to the chutney, pour over the sauce. Sprinkle with chopped shallots and serve with Parsley  Rice.

Method: Place rice in a large saucepan of boiling salted water to separate the rice grains. Toss rice with finely chopped parsley and place in a bowl lined with crisp lettuce leaves.