PINEAPPLE STICKY PORK CHOPS
This was created for Ready, Set, Cook # 10. Once I convinced my husband that all pork does not automatically raise your blood pressure, I started trying different pork chop and pork loin recipes. I found that so many other recipes called for cooking the pork chop for what seemed like an exceptionally long time. This has a fairly short cooking time and with the help of the pineapple sauce, it stays juicy and flavorful.
Provided by tara portee
Categories Pineapple
Time 33m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- In a bowl combine all ingredients (except the pork chops and vegetable oil) and set to the side.
- Heat the oil in a heavy bottom oven proof skillet until the oil shimmers.
- Pat the chops dry and add them to the hot pan.
- Cook for two minutes on the first side, flip the chop and cook for an additional minute.
- Transfer the chops to a plate.
- Pour the excess oil out of the pan (but don't wipe the pan out).
- Add the sauce mixture, scrape up the browned bits on the bottom of the pan.
- Simmer the sauce over medium heat, stirring frequently until sauce is thick and glossy, about 4- 5 minutes.
- Take the pan off the heat and add the pork chops to the pan, turning to coat in the sauce.
- Place the skillet in the oven and cook for 15 minutes.
- Spoon the sauce on top of the pork chops and serve.
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