Pineapple Sticky Pork Chops

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!

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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.

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We enjoyed this recipe. Next time I'll add a few veggies to the sauce (carrots and onions etc.) Good luck in the contest!

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These were okay. The pork didn't really get tender (but I usually have that issue with pork) and we thought the sauce had a bit too much of the mustard flavor. If I make them again, I would reduce the amount of mustard in half.

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Made this for dinner with my mom and we both loved them very much. I will be making this again. Thanks and good luck!

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This recipe was pretty good, and the sauce was quite different from those I normally make. The directions, for the most part, were easy to follow. I found that I had to cook it longer than stated to brown the meat; perhaps because no temperature was noted. I browned it on medium high and it took twice as long as indicated. It smelled awful when cooking! Still, it tasted okay. The pork chops were tender and juicy, and the sauce was unusual. Though it didn't get "thick and glossy" it was fairly thick and with a good texture. The flavors blended well but just didn't "wow" anyone in my household. It wasn't a bad dinner, but it also wasn't one I'm likely to make again. The short cook time was convenient and this was extremely easy to throw together.

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Very moist. Very tender. But unless you are VERY fond of mustard you aren’t going to enjoy this as is. The sweetness of the pineapple was nicely cut by the lemon but I think it would be better with the amount of mustard drastically reduced – and I like mustard.

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We liked the flavor of this but were hoping from the name that it would be a little different from your average pork chop. Although it wasn't extremely different, the taste was great and the chops were tender, something that is sometimes hard to come by! I had to de-bone the meat myself and didn't do a great job, so we ended up with smaller chunks of meat. I just decreased the baking time a little and they turned out great! I also don't have an oven proof skillet, so i had to transfer them to a glass baking dish, but other than an extra dish to wash, there was no harm done! :) We served the pork over rice with a salad on the side and enjoyed a great meal. Thanks!

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I loved this! The sauce was sooo good *yummy* I had very thick chops so had to cook a few minutes longer but made no other detours from the posted recipe (other than to cut it in half). Thanks for the recipe and good luck in the contest!

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Reviewed for RSC 10 A definite favorite at my house. My husband is a big fan of pineapple and he was over the moon with this recipe. Everything worked out very well, the only substitution I made was to use canola instead of veg oil, as it is what I has on hand. I plan to make this dish again, as my DH and DS both requested that I do so. Lucky for them, because I want it again, too!

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I liked these well enough, but even with reducing the sauce, I found that it still never got to a "sauce" consistency. Also, I didn't feel that the pork chops really took on much of the flavour. All that being said, when I heated up a leftover chop the next day... OMGosh. It was even better. I think sitting in the sauce over night really helped even though it was already cooked. They were GREAT leftover. I think this would be a great freezer meal. Thanks for sharing! *RSC #10*

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This was the second recipe that I chose to make, but I wouldn't say I'd make it again. I enjoyed them but the rest of the family did not. My sauce never did really thicken up and if it wouldn't have been a contest entry, I would have added some cornstarch to it. Good Luck!

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We really enjoyed this. The pineapple mixture was wonderful. I could not cook it in the oven due to it being 106 degrees temperature outside so after I browned them and got the pork to 155 degrees, I removed them and cooked the sauce for 5 minutes and returned the pork to the sauce, covered it and simmered it for another 5-10 minutes. The pork was very tender and juicy and perfectly done. We will be making this again. Good luck.

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The title intrigued me. I had visions of a sticky pineapple sauce topping wonderful tender pork chops. After cooking them for 20 minutes there was lots of sauce. The chops weren't glazed as I had expected. I removed the chops, added 1/2 teaspoon arrowroot starch, cooked the sauce to thicken and returned the chops to glaze lightly before serving on a bed of Coconut Ginger Rice. Good luck in the contest.

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Reviewed for RSC #10. This might be a smidgeon below 5 stars, but this recipe cannot easily be improved upon! I deboned the chops myself: boneless chops are hard to find here. I was unsure about the crushed pineapple in juice: should I weigh it, or use a measuring cup? (I weighed it). I wondered why the cook stipulated two colours of sugar, when one kind would have been fine? But the main fault was mine and had nothing to do with the recipe. Real life interfered, and I was in such a hurry in the end that I did not reduce the sauce properly, as decribed by the cook. Mistake, that! Also, when I shoved the skillet into the oven, I realised the handle would probably be damaged by the heat, so hastily transferred it to a glass oven dish. I also covered the chops for the baking, as the cook did not indicate whether to leave it open or not. Yet the pork was tender -- and I did not have the best quality meat that night. The taste of the sauce was really great and I so regretted my lack of time and not reducing the sauce properly. Congratulations, cook! My photo was taken under artifical light in the kitchen, as it was dark and stormy tonight (as Snoopy would say) and I had no choice. Great recipe, great taste!

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