Prep 30 mins
Cook 15 mins
- 3 tablespoons extra virgin olive oil
- 4 boneless center cut pork chops (1 1/2 inch thick)
- fresh ground black pepper
- 1 large red onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, cored, seeded, and chopped
- 1 jalapeno pepper, seeds removed, finely chopped
- 1 (8 ounce) can pineapple chunks in juice
- 1⁄2 cup chicken stock
- 1⁄4 cup fresh flat-leaf parsley
- Preheat oven to 375°; heat a large skillet over med-high heat with 2 tablespoons olive oil.
- Sprinkle chops with salt and pepper.
- Place chops in the skillet; sear for 2 minutes on each side to caramelize.
- Transfer the chops to a rimmed cookie sheet and place in the oven for 8-10 minutes or until the meat is firm to the touch, but not tough.
- Remove from the oven and let the chops rest, covered with foil, for a few minutes.
- While the chops are in the oven, return the skillet to med-high heat and add the remaining olive oil.
- Add in the onions, garlic, bell peppers, jalapenos, salt, and pepper; cook for 3-4 minutes or until the veggies start to wilt.
- Add the chunked pineapple and its juice and the chicken stock.
- Continue cooking 3-4 minutes.
- Add in the parsley and stir to combine.
- To serve: pour the sweet and spicy pineapple sauce over the pork chops.
This recipe was just okay. Not horrible, not amazing. It felt a little bland, like it needed a nice good sauce to go on top of it. I told my husband to use soy sauce and worscheshire to replace the olive oil in searing the pork chop but he trusted rachael ray. I think that would have greatly improved the flavor.