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Monday, March 17, 2014

Pineapple Pork Chops



I’ll be honest, I’m not a huge pork chop lover. Maybe it’s because I didn’t have it much as a kid, or maybe it’s just because I never seem to be able to cook it to the correct internal temperature in the amount of time to recipe calls for. Either way… I usually avoid cooking it.

But on one of the numerous snow days, we’ve had this winter (you’ll see this pattern in the last few/next recipes I’ve posted), I caught an episode of “The Kitchen” – a culinary infused talk show on the Food Network, and was very intrigued by this recipe. I liked all the flavors they talked about; it seemed easy enough to do; and I didn’t have to venture out into the snow to pick up the ingredients. #winning

If you are a novice pork handler, this recipe is for you. It was a great (and cheap) weeknight meal with a great summery taste for a wintery day. 

Pineapple Pork Chops
Serves 4

4, boneless pork chops, about ½ inch thick
5 garlic cloves, minced
2 teaspoons finely chopped rosemary
2 teaspoons thyme
2 tbsp olive oil, + 1 tsp
1 cup pineapple juice
1/3 cup dry white wine
One Spanish onion, sliced thin (the recipe calls for Pearl Onions)
1 tbsp unsalted butter
1 tbsp flour
Salt and pepper

  1. Sprinkle pork chops on both sides with salt and pepper
  2. In a medium bowl, stir together the minced garlic, 2 tbsp olive oil, rosemary and thyme.
  3. Rub the mixture on both of the pork chops. Let stand for 5 minutes.
  4. Heat 1 tsp olive oil in a large heavy skillet over medium high heat.
  5. Sear the pork chops on each side until golden brown, about 4 minutes per side.
  6. Reduce the heat to medium, add the pineapple juice, wine and onions.
  7. Cover and simmer until the pork chops and onions are cooked through, about 8 minutes.
  8. Transfer the pork chops and onions to a serving platter and cover to keep warm.
  9. In a small bowl, mash the butter and flour together to make a paste.
  10. Whisk the paste into the liquid and cook for about a minute, until the sauce thickens.
  11. Drizzle it over the pork chops and your starch just before serving.

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