Sweet & Spicy Pineapple Pork

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Serve with white or flavored rice, cooked according to the package directions, or with sweet rolls.
Makes about 3 servings
3 Tbsp extra-virgin olive oil
4 boneless center-cut pork chops
freshly ground black pepper
1 large red onion, chopped
2 garlic cloves, chopped
1 red bell pepper, chopped
1 jalapeno pepper, seeds removed, finely chopped
(1) 8oz can pineapple chunks in juice
1/2 cup chicken stock or broth
1/4 cup fresh flat-leaf parsley leaves
1. Preheat oven to 375
2. Heat a large skillet over medium-high heat to high heat with 2 Tbsp of EVOO. Season the pork chops with salt and pepper. Place the chops in the skillet and sear for about 2 minutes on each side to caramelize.
3. Transfer the chops to a rimmed cookie sheet and place in the oven to finish off, 8 to 10 minutes, until the meat is firm to the touch but not tough. Remove from the oven and let them rest, covered with a piece of foil, for a few minutes.
4. While the chops are in the oven, return the skillet to medium-high heat and add the remaining Tbsp of EVOO. Add the onions, garlic, peppers, jalapenos, salt, and pepper and cook for 3-4 minutes or until the veggies start to wilt. Add the pineapple and its juice and the chicken stock. Continue to cook the sauce for 3-4 minutes. Add the parsley and stir to combine, then pour the sauce over the chops and serve.
From Rachael Ray's 365: No Repeats cookbook
Meal   DinnerDish   Main Dish
Cooking Method   BakedMain Ingredient   Pork
Prep Time   less than 15 minutesCooking Time   15 to 30 minutes

Nicki Scheck

Member since Mar 2008

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