Prep 10 mins
Cook 23 mins
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.
- 4 boneless pork chops, 1/2 inch
- 2 tablespoons vegetable oil
- 8 ounces crushed pineapple in juice
- 1⁄8 cup white sugar
- 1⁄8 cup brown sugar
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons Dijon mustard
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 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.
Delicious! We enjoy pork chops and I can vouch for the fact that not all chops are created equally - my way of saying I know some require more cooking than others to become tender and juicy. It's so often not the recipe but the meat itself that makes for less than tender chops.I seared and cooked them longer, then baked in that lovely sauce - made for a wonderful evening meal. Not having the Dijon mustard on hand I subbed with the Sweet With Heat a mustard we all love - next time I will use the Dijon and I'm sure we will enjoy it just as much!
I used an electric skillet to avoid oven heat. I made & thickened the sauce in the micro. At this point I thought I had made a mistake for dinner plans. The sauce was overwhelmingly mustard flavored. I went ahead with the recipe and am glad I did. After searing the chops on both sides, I added the sauce and reduced to a med simmer. It cooked far longer than 15 minutes and I flipped them a few times, but I was rewarded with well cooked, tender chops. The sauce was very sticky, sweet, mild flavored and delicious, and the mustard flavor had died down. I would make these again. Thank you for your entry in RSC #10.
We enjoyed this recipe. Next time I'll add a few veggies to the sauce (carrots and onions etc.) Good luck in the contest!