Description
A juicy yummy pork chop supper for rsc #10
Ingredients
- Boneless Pork Loin Chops
- Salt
- Pepper
- Capers
- Caper Juice
- Dijon Mustard
- Brown Sugar
- Pineapple Rings
- Red Onion
- Olive Oil
Instructions
- Sprinkle chops with salt and pepper
- Place chops on cutting board and pound with the spiked side of mallet to approximately 1 / 2 inch thick
- Place in a zip lock plastic bag
- Marinade:
- In a small bowl mix together, capers, caper juice, mustard, 1 tablespoon brown sugar and reserved pineapple juice
- Mix well
- Pour marinade into zip lock bag and massage into pork chops
- Marinate in fridge for at least 1 hour, 4 hours is best
- Heat olive oil in a large fry pan
- Saut onions on medium high heat, approximately 6 minutes
- Push to the side of the fry pan, reduce heat to medium
- Drain chops well
- Add to the fry pan with the onions and brown, approximately 5 minutes on each side
- Remove chops to platter and keep warm
- Add marinade to pan with onions
- On medium high heat reduce to half
- Push to the side of the pan, return chops to the pan
- Cut the pineapple rings in half and place one half ring on top of each chop
- Spoon reduced onion / marinade mix on top of pineapple slice
- Sprinkle with remaining brown sugar
- Continue to heat only until sugar has melted and pineapple is heated through, 3 or 4 minutes
- Very nice served over brown rice