Description
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.
Ingredients
- Boneless Pork Chops
- Vegetable Oil
- Crushed Pineapple In Juice
- White Sugar
- Brown Sugar
- Lemon Zest
- Lemon Juice
- Dijon Mustard
- Salt
- Black Pepper
Instructions
- Preheat oven to 350 degrees
- In a bowl combine all ingredients 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
- 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