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!
- 4 boneless pork chops
- salt and pepper
- 1 tablespoon butter
- 1⁄2 cup chopped onion
- 1⁄4 cup red bell pepper
- 1⁄4 cup green bell pepper
- 2 tablespoons olive oil
- 1 garlic clove, pressed
- 1 (20 ounce) can pineapple tidbits
- 1⁄2 cup reduced-sodium chicken broth
- 1 tablespoon cornstarch
- 1⁄4 cup water
- Lightly salt and pepper each side of the pork chops.
- 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.
- Add the olive oil and allow it to heat up, then brown the chops, about 5 minutes on each side.
- 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.
- When the chops have been browned on both sides, add the pineapple juice and chicken broth.
- Bring to a boil, then reduce to a simmer and cover.
- Allow to simmer gently for 15 minutes.
- Whisk 1 T cornstarch into 1/4 c cold water, then slowly stir into the chops. Cook 5 minutes or until thickened.