Pork Pineapple Stew

 
INGREDIENTS
2    center cut pork chops
2    tablespoons olive oil
1    medium white onion, diced
1    can (8 ounce) crushed pineapple
½   cup water
1    medium white potato, cubed ½ inch
1    tablespoon fresh, shredded ginger
2    teaspoons ground cumin
1    medium red bell pepper, cored, seeded, diced to ½ inch
1    can (8 ounce) pineapple chunks
1    tablespoon dried parsley

METHOD

Remove and discard the fat from the pork chops. Cut them into ½ inch cubes and set aside. In a large sauce pan, add the olive oil over medium heat and add the pork cubes. Stirring often, brown the pork on all sides for 3 to 4 minutes and add the chopped onion. Continue to stir and cook for 3 minutes and add the crushed pineapple plus its juice, and the water. Scrape up any brown bits from the bottom as you stir this together and add the ginger and cumin powder.

Cook for 4 to 5 minutes and add the bell pepper.. Bring to a boil, lower the heat to a simmer and cook for 15 to 20 minutes, stirring once or twice,  until the potatoes are soft tender. Add the pineapple chunks and parsley, stirring them in, and cook for 4 minutes to warn the pineapple. Remove from the heat and serve.