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Standing Walrus

Cajun / Asian Pork Chops

My local grocery store had whole loin chops on sale one week for $1.29 / Lb. They were all precut in the case, but upon asking the butcher was happy to cut them as thick as I wanted. Buying what's on sale is a great way to not get bored by cooking the same thing over and over. Plus I ended up saving $2.00 / lb. on the meat.

If there are other Asian vegetables you like go ahead and add them. You might want bamboo shoots or baby ears of corn.

I've also made this with country style rib meat. Purchase the ribs when they're on sale and take the meat off the bone and cut into bite sized pieces. Because of the high fat content in this cut of meat, the meat will be more tender than the chops.

  • 4 Loin Cut Pork Chops, 1" - 1 1/4" thick
  • 1 Small Can, Pineapple Chunks in Juice
  • 1 Can, Water chestnuts, Sliced
  • 6 Ounces, "lite" Soy Sauce
  • 1 Medium, Jalapeno Peppers, minced
  • Cap'n Ron's Butt Kickin' Blacken, to taste
  • White Wine, As Needed
  • 1, 8 Ounce Package, White Mushrooms
  • 1 Medium, Onion, sliced
  • 6 Tablespoons, Plum Sauce, about


  • 1 Tablespoon, Cornstarch
  • 1/2 Cup, Water

1. Dust chops lightly with blacken and kosher salt, then brown in a fry pan at medium heat, that has a little oil in it. Take them out as they start to get brown (don't cook them over too high a heat because you don't want to burn them).

2. When the meat is finished, remove it to a platter, and place the onions and peppers in for about 5 minutes, then add the sliced mushrooms. Add a little white wine at this time to get the mushrooms cooking. You should put the lid on the pot to help the mushrooms start steaming rather than frying.

3. Add the pineapple, soy sauce, plum sauce, and blacken to taste. Stir together, then add the meat. Cook covered about 30 minutes. You don't want to over cook the meat because it will end up very dry.

4. When the meat is done, take it out and let rest for a little bit while you thicken the sauce.

5. Thicken the sauce by first making a slurry of 1 heaping tablespoon of corn starch mixed with 1/2 cup of cold water. Bring the liquid in the pot up to a boil on high heat, then stir in the slurry,  a little at a time. Wait after each addition, to let the liquid come back to a boil for the corn starch to work.

6. Serve with Rice.

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