Monday, July 07, 2014

Pineapple Pork Chops

Pineapple Pork Chops and Rice
Pineapple Pork Chops and Rice

Pineapple Pork Chops are the perfect blend of sweet and savory, full of color and easier to make than you might think. They're also budget friendly and can be made for any weeknight dinner and are pretty enough to serve for company.

Pineapple Pork Chops and Rice
Pineapple Pork Chops and Rice

Pineapple Pork Chops
Hands-On Time: 25 minutes
Ready In: 30 minutes
Yield: 4 servings


4 bone-in center cut pork chops 1/2-inch thick
1/3 cup all-purpose flour
1 teaspoon Kosher salt or 1/2 teaspoon table salt
1/2 teaspoon freshly cracked black pepper
4 Tablespoons cooking oil, divided
1/3 cup each red, yellow and green sweet peppers - diced (or 1 cup of any one color)
1/2 cup red onion chopped
1 cup canned or fresh pineapple chunks
1 1/2 cups pineapple juice (from canned pineapple or other)
2 Tablespoons soy sauce (use the good brewed stuff, I love Kikkoman)
2 Tablespoons light brown sugar
2 teaspoons cornstarch
Hot cooked rice - about 2 cups prepared


1. Rinse pork chops to remove any traces of bone from cutting and pat dry . Set aside.
2. Blend flour with salt and pepper and dredge chops in mixture until well coated.
3. Heat 2 tablespoons of the oil in a large skillet over medium-high heat and add chops.
4. Cook until browned well on both sides, about 6-8 minutes per side. Remove to a platter and keep warm.
5. Add the remaining 2 Tablespoons of oil to the skillet over medium-high heat and add peppers and onions. Cook for 4-5 minutes, or until vegetables begin to release juices into the pan.
6. Add pineapple and juice, cook until bubbling, 2-3 minutes.
7. Stir together brown sugar, soy sauce and cornstarch. Whisk into pineapple and peppers. Cook until thickened.
8. Add pork chops to pan and cook for another 2 to 3 minutes, until chops are heated through and coated with sauce. Serve over rice.

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