Total Time
40mins
Prep 5 mins
Cook 35 mins

My boyfriend LOVES pineapple so I set out to create a main dish that incorporated his favorite food. I serve this over rice seasoned with butter and a soy sauce (1 T butter and 2 t of light soy sauce per cup of uncooked rice). I add them right to the rice cooker in the beginning and it always turns out yummy. Also, when I can find it, I buy a frozen diced onion, red and green pepper mix. Sam's Club carries it occasionally and it's a terrific recipe staple!

Ingredients Nutrition

Directions

  1. Lightly salt and pepper each side of the pork chops.
  2. Melt the butter in a large skillet. Add the onion and peppers and and press the garlic into the pan (or mince it if you don't have a garlic press); saute about 2 minutes.
  3. Add the olive oil and allow it to heat up, then brown the chops, about 5 minutes on each side.
  4. While the pork chops are browning, drain the pineapple tidbits (reserving the juice!) and add them to the skillet, stirring until starting to brown slightly.
  5. When the chops have been browned on both sides, add the pineapple juice and chicken broth.
  6. Bring to a boil, then reduce to a simmer and cover.
  7. Allow to simmer gently for 15 minutes.
  8. Whisk 1 T cornstarch into 1/4 c cold water, then slowly stir into the chops. Cook 5 minutes or until thickened.