Recipe by Derf
A juicy yummy pork chop supper for RSC #10
Top Review by EnjoyingLife
These pork chops were surprisingly good. While I reduced the number of chops to 2, I kept the remaining ingredient amounts the same. I did not have sliced pineapple so I used crushed pineapple instead and spread a layer of pineapple over each chop before adding the onion mixture. The chops were tender, juicy and surprisingly spicy...not just sweet. A keeper.
- 6 -8 boneless pork loin chops, one inch thick
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 tablespoon capers
- 1 tablespoon caper juice
- 1 tablespoon Dijon mustard
- 2 tablespoons brown sugar, divided (I used splenda brown mix)
- 1 (8 ounce) can pineapple rings, drained, reserve juice
- 3⁄4 cup red onion, chopped
- 1 tablespoon olive oil
Directions See How It's Made
- Sprinkle chops with salt and pepper.
- Place chops on cutting board and pound with the spiked side of mallet to approximately 1/2 inch thick; place in a zip lock plastic bag.
- In a small bowl mix together, capers, caper juice, mustard, 1 tablespoon brown sugar and reserved pineapple juice; mix well. Pour marinade into zip lock bag and massage into pork chops; marinate in fridge for at least 1 hour, 4 hours is best.
- Heat olive oil in a large fry pan; sauté onions on medium high heat, approximately 6 minutes; push to the side of the fry pan, reduce heat to medium. Drain chops well; add to the fry pan with the onions and brown, approximately 5 minutes on each side. Remove chops to platter and keep warm.
- Add marinade to pan with onions; on medium high heat reduce to half; push to the side of the pan, return chops to the pan.
- Cut the pineapple rings in half and place one half ring on top of each chop. Spoon reduced onion/marinade mix on top of pineapple slice; sprinkle with remaining brown sugar.
- Continue to heat only until sugar has melted and pineapple is heated through, 3 or 4 minutes.
- Very nice served over brown rice.