Prep 5 mins
Cook 20 mins
Entry in RSC #10
- 2 tablespoons olive oil
- 6 pork chops
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1⁄2 cup Kahlua
- 1⁄3 cup pineapple juice
- 1 cup pineapple chunk
- 1⁄4 cup pecans, chopped
- Brown pork chops in oil.
- Mix liquid ingredients together and add to skillet with pork chops.
- Add pineapple and pecans and cook until sauce begins to thicken a bit.
We have pork chops 3 or 4 times a month, so your recipe adds a nice twist to that schedule! I did use just two chops for the 2 of us & adjusted the other ingredients accordingly! Also too the tip from AuntWoofieWoof's review & automatically thickened the sauce! All in a good cause, & we had a delicious chop dinner! Many thanks for sharing the recipe! [Tagged & made in Please Review My Recipe]
These were good. Different than other pork chop recipes I have made but good. The ingredients went really well together. My sauce didn't thicken either, so I thickened it with some corn starch and water so I could have it with the pork chop. I made it with Broccoli With Onions and Pine Nuts. The 2 went really well together. I will be making this again, Thatnk Nyteglori for sharing your recipe. Made for PAC Spring '08.
We loved this recipe! This recipe is a good example of how a few simple ingredients can really shine. I first selected the recipe to try as it caught my eye and then kept bypassing it during the contest as I tried other recipes. I finally decided to give it a try and am so glad I didn't miss this one! The result is just wonderful and the sauce makes this dish. It thickens and makes the most delightful sweet, sticky glaze and the pecans are such a nice touch. The kahlua is not overpowering at all. I would have preferred more detailed cooking instructions on a contest recipe so I am including what I did here. I made this in an electric skillet, searing the pork chops at 350 on both sides then reducing the heat to 280, covering, and finished cooking them. (about 12 minutes for thick chops) I then added the sauce and simmered at 300 degrees, turning the chops once, and leaving the lid ajar. (about 10 minutes) Thank you for a terrific meal and one I will make again!