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.